Sesame Chicken Fillet
1: 600 grams boneless and skinless chicken thigh, rinse and pat dry, cut each into half.
2: 1 tablespoon cooking wine, 2 tablespoons Kikkoman soy sauce, 1 teaspoon sugar, 1 tablespoon starch, 1 teaspoon sesame oil.
3: ½ cup all purpose flour, ½ cup corn starch, mix well.
4: ½ cup water, 1 tablespoons Kikkoman light soy sauce, 1 tablespoon Jinglan dark soy sauce, 1 teaspoon sugar.
5: 1.5teaspoons corn starch mix with 2 tablespoons water, 1teaspoon sesame oil, 1/4 teaspoon chicken broth mix.
6: 4 tablespoons Oliver oil, 1 green onion rinse and cut into long pieces, 1.5 tablespoons roasted sesames.
In a medium container, add all ingredients in 1 and 2 mix well and cover, then store in a fridge over night.
Non stick frying pan on medium to high heat and add in 3 tablespoon Oliver oil. In a plastic bag, add in ½ cup all purpose flour and ½ cup corn starch, mix well. Drop marinated chicken fillets into the bag, seal the open and shake to coat flour, dust off excess flour and put chicken pieces to the frying pan, fry them until both sides light brown.
Same frying pan on medium to high heat, add in 1 tablespoon Oliver oil, sauté green onion for 20 seconds and then add all ingredients in ingredient 4, bring to boil, then add all ingredients in ingredient 5, mix well. Put cooked chicken pieces back to the pan, add the roasted sesames mix well for chicken fillet coated with sauce. Serve immediately.