Honey Sesame ChickenNine Dragons Restaurant, China Pavilion, EPCOT
Yield: 4 servings
10 to 12 ounces chicken breasts, cut into cubes
1 teaspoon chicken base (not bouillon; base is a pastelike mixture available in gourmet or larger supermarkets)
dash of white pepper
salt to taste
sugar to taste
1/2 teaspoon cooking wine
1/2 teaspoon sesame oil
toasted white sesame seeds
chopped green onions
3/4 cup all-purpose flour
1/4 cup cornstarch
1 heaping teaspoon baking powder
1/2 of a beaten egg
2 tablespoons oil
2/3 cup water
pinch of salt
1/8 cup, plus 1 tablespoon honey
1/4 cup sugar
1/8 cup ketchup
1 tablespoon white vinegar
Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.
Combine batter ingredients. Set aside.
Combine sauce ingredients. Set aside.
Heat cooking oil for frying, about 320 degrees. Using tongs, dip marinated chicken into batter and deep fry. Heat honey sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken in green onions and sesame seeds.