Tuesday, August 25, 2009

Sesame Chicken

1 1/2 to 2 pounds of frozen popcorn chicken
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons Chili Sauce or Catsup
1 - 2 tablespoon white distilled vinegar
Pinch of Black Pepper
diced green onion, optional
sesame seeds, optional

Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok, combine remaining ingredients and simmer over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green onions and sesame seeds

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