Sessame Chicken a la Sean

From: (Sean Reifschneider)
Date: Fri, 5 Nov 1993 02:30:27 -0700 (MST)
Cut chicken breasts into bite size chunks.  Heat oil in wok (I use
peanut) and put 2 to 3 cloves of garlic in to season oil.  When oil is
hot, put one tablespoon of crushed red peppers in the oil (vary to
preference) and put in the chicken and about a quarter cup of chopped
onions.  Cook until mostly done (perhaps still a bit pink inside).

Sizzle in 3 TBS soy sauce (pour around edges of wok so it heats as it
runs down the sides), 1TBS rice wine vinegar, 1/2TBS Sessame oil, half
cup water, half TBS Tobasco sauce and push chicken and veggies up along
the sides of the wok.  Cook covered until veggies are done to your taste
(about 7-10 minutes).

Add quarter cup of sugar to sauce in bottom of wok and 1-2TBS corn
starch, 1TBS Sessame seeds and cook until desired thickness is reached.
Serve over rice.

This makes 'regular' sessame chicken.  I've had little luck getting
'crispy' sessame chicken to be crispy, but basically my best attempts
were with using corn starch on the chicken and frying it.  Then
basically following the recipe above (which hopefully I haven't
forgotten anything :) without the cooking the ckicken part.



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