A family memory
The Story Behind It
Ian Bird is the son-in-law of Bud and Delores Brooks.
Ingredients
1¼ lbs boneless, skinless chicken breasts and thighs
2 Tbsp Kikkoman soy sauce, divided
1 Tbsp dry sherry
2 large cloves garlic, pressed
½ cup cornstarch
⅔ cup vegetable oil
1 large clove garlic, thinly sliced
½ tsp crushed red pepper
½ tsp minced fresh ginger root
½ cup light corn syrup
2 Tbsp sugar
2 Tbsp vinegar
1 tsp sesame seeds, toasted
Directions
Cut the chicken into 1-inch pieces.
Combine 1 tablespoon soy sauce, dry sherry and pressed garlic in a small bowl.
Stir in the chicken and let stand for 15 minutes.
Lightly coat half of the chicken pieces with cornstarch and shake off the excess.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the coated chicken and reduce the heat to medium.
Cook for about 3½ minutes per side, or until no longer pink in the center.
Remove with a slotted spoon, drain on paper towels and keep warm.
Repeat with the remaining chicken.
Drain all but 1 teaspoon oil from the skillet.
Add the sliced garlic, crushed red pepper and ginger.
Stir-fry over medium heat for 1 minute.
Stir in the corn syrup, sugar, vinegar and remaining 1 tablespoon soy sauce.
Bring to a boil and cook, stirring constantly, for 2 minutes or until the sauce begins to thicken.
Add the cooked chicken and stir until thoroughly coated and heated through.
Transfer to a serving bowl and sprinkle with toasted sesame seeds.
Family Notes
It seems like a lot of work but is well worth it.