1. Chicken: 2. Preheat canola oil in a heavy bottomed pot to 350 degrees. 3. Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes. 4. In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt. 5. Sauce: 6. Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
