Roasted Chicken

Roasted Chicken

Ingredients:
1 cup all-purpose flour
½ cup cornstarch
½ teaspoon salt
½ teaspoon pepper
4 cups thinly sliced chicken breast (about 1½ pounds)
2 cups vegetable oil, for frying

Directions:
1. Do ahead: Toast the sesame seeds in a small dry skillet over medium heat just
until they take on a little color and begin to release their aroma. Remove from the
pan and set aside or store in a covered container until ready to use.
2. Do ahead: Make the sauce. Combine all the sauce ingredients in a large pot.
Cook over medium-high heat until the sugar has caramelized, about 20 minutes.
Do not allow the mixture to boil over. Remove from the heat; set aside.
3. In a small bowl, combine the flour, cornstarch, salt, and pepper. Dredge the
chicken slices with the mixture.
4. In a wok or skillet, heat the vegetable oil to 350°F and add the chicken,
working in batches. The coating of the chicken should be a light brown. Drain on
paper towels.
5. To serve, toss the chicken in a large warmed bowl with the sauce and sesame
seeds. Serve hot.
Serves 4
AT-HOME COST: $8.50
THAI KITCHEN BURBANK
tiger roast chicken
HALVED CHICKEN, MARINATED IN A SPECIAL SAUCE AND ROASTED UNTIL TENDER—
TOPPED WITH FRESH LEMONGRASS.
1/ cup Thai oyster sauce
3