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My favorite thing about this recipe is that it is so tasty with so few ingredients—perfect for a busy night! Try this sauce over any baked, fried, or steamed chicken.
1/4 cup self-rising flour (or 1/4 cup flour mixed with 1/2 teaspoon baking powder)
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup water
2 pounds chicken cutlets, cubed
1 quart oil, such as Gefen Canola Oil, for deep frying
1 cup Gefen Duck Sauce
2 tablespoons Glicks Soy Sauce
1 teaspoon Gefen Sesame Oil
In a large bowl, combine flour, cornstarch, salt, sugar, and water and mix well. Add chicken pieces and mix until evenly coated.
In a deep pot, heat oil over a medium flame to 350 to 375 degrees Fahrenheit (if you don’t have a thermometer, this should take about five minutes—when you drop in a piece of chicken and bubbles form around it, the oil is ready). Drop chicken pieces in a few at a time, and fry until they turn golden brown and float to the top, about three to four minutes. With a slotted spoon, remove chicken and drain on paper towel.
In a large pot, bring sauce ingredients to a boil. Lower flame and add chicken. Toss until evenly coated. Transfer to a bowl and sprinkle sesame seeds on top. Serve over rice.
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