Ingredients
Bone Suckin’ Yaki Sauce, 1 cup
Bone Suckin’ Habanero Sauce, 1 tsp.
Chicken Breast, 2 lbs., cut into bite size pieces
Rice Flour, 1/2 cup
Sesame Oil, 2 Tbsp.
Peanut Oil, 2 cups or more for frying
Garlic, 3 Tbsp., minced
Cornstarch, 1 Tbsp.
Water, 1 cup, plus 1 Tbsp,
Rice Wine Vinegar, 2 Tbsp.
Scallions, 1/2 cup
Sesame Seeds, 1/2 cup, toasted
Directions:
Preparation
In small saucepan, sauté garlic, until golden brown, in sesame oil. Keeping heat on low, add Bone Suckin’ Yaki Sauce, Bone Suckin’ Habanero Sauce, rice wine vinegar, 1 cup of water and stir. In small bowl combine thoroughly, cornstarch and 1 tablespoon of water. Add to sauce, along with 2 tablespoons of sesame seeds. Stir all ingredients well and keep to a simmer.
In meantime, in a high sided skillet or large pot, pour enough oil to cover 3/4 inch from the bottom of the skillet and heat to 325˚. In resealable bag, add rice flour and chicken bites. Shake, coating the chicken well. Fry chicken pieces for 7 to 8 minutes per side or until golden brown. Remove chicken when done and let drain on paper towels.
In large bowl, place chicken and drizzle 3/4 of sauce over chicken. Turn chicken in sauce to coat well. Place coated chicken on a platter. Sprinkle sliced scallions and remaining sesame seeds over chicken. Serves 4.
