2 chicken breasts (cut into 1-1/2" cubes)
shrimp/chicken marinade + 7 tbl. tapioca starch
1 beaten egg
2 c. bread crumbs
2 tbl. tapioca starch
4 tbl. sesame seeds
SAUCE:
5 tbl. banana sauce (or ketchup)
1 tbl. hoisin sauce + 2 tbl. honey
3 tbl. vinegar
2 tbl. sugar
1/3 c. broth
- Cut up and marinate chicken.
- Mix 2 tbl. tapioca starch with bread crumbs.
- Beat eggs. dip in chicken then dip in bread crumbs. Put in freezer 5 minutes.
- Assemble sauce, set aside.
- Heat 3 cups oil in wok and deep fry chicken till lightly brown. Remove oil when done.
- Heat wok, add 3 tbl. oil then chicken.
- Mix well. add sauce mix and keep stirring till most of sauce is gone. Transfer to platter. Sprinkle sesame seeds on, serve.