Ingredients
Instructions
- Cut chicken breasts into small bite sized pieces. Pat them dry with a paper towel and place in a bowl.
- Place flour, black pepper, and idoized salt in a bowl. Mix well.
- Coat chicken in flour mixture. Place around a large skillet leaving an opening in the center to pour oil.
- Add vegetable oil to skillet and distribute by tilting the skillet. Put the pan over high heat, stirring occasionally. Add left over flour over top of sections that lose breading. Cook until the breading is crispy.
- While chicken is cooking, take a sauce pan and add soy sauce, apple juice, hoisin sauce, sesame oil, and rice vinegar. Stir while adding cumin, ground ginger, and tumeric, and MSG.
- Put sauce pan over medium low heat until simmering and stir until hoisin sauce is liquidated into the mixture.
- When mixture is simmering crush and add the garlic cloves. Stir for a few minutes while the garlic simmers.
- Make a slurry with corn starch and water. Add slurry to simmering sauce pan and stir until sauce is thick. Lower heat.
- Add sugar 1 to 2 teaspoons at a time to the sauce pan. Stir well then taste. Add more sugar as desired up to about 8 teaspoons to offset any intense umami flavor.
- Toss crispy breaded chicken into saucepan. Add sesame seeds then stir. Serve.