Sesame Chicken

Just like take-away food...

• Ready In: 40 mins
• Serves: 9
• Yields: 9 cups

Ingredients

• 1⁄4 cup cornstarch
• 1 1⁄2 teaspoons garlic, minced
• 1 1⁄2 teaspoons powdered ginger (if using fresh use 1/2 the amount)
• 3⁄4 cup sugar
• 1⁄2 cup soy sauce
• 1⁄4 cup sherry wine
• 2  cups chicken broth
• 2 -3  lbs boneless skinless chicken thighs, cut into chunks
• 1⁄4 cup soy sauce
• 1  egg, beaten
• 3⁄4 cup cornstarch
• 2  tablespoons sesame seeds, toasted

Directions

1. Combine first seven ingredients for sauce.
2. Put in a quart jar; shake and refrigerate till needed.
3. Mix chicken and soy sauce.
4. Stir in egg.
5. Add cornstarch and mix till chicken is coated.
6. Fry the chicken until crispy and well done. Drain.
7. Add the sauce mixture and the chicken to a clean wok or skillet.
8. Cook until thick. Add water if it gets too thick.
9. Sprinkle with sesame seeds and serve with rice.