Chinese Chicken

Ingredients:

Boneless, skinless chicken breasts (or thighs, if desired), tenderized

Sweet tea

Soy sauce

Cornstarch

Self-rising flour

Kinder's Japanese BBQ seasoning blend (or equivalent)

Canola oil

Bottled sauce of choice

Sesame seeds

Preparation:

1. Cut chicken into large bite-sized pieces.

2. In a medium bowl, mix two parts sweet tea with 1 part soy sauce, enough to cover chicken (chicken does not have to be floating in liquid, only enough to coat chicken is needed).

3. Add 1 Tblsp. seasoning blend to marinade and whisk to combine.

4. Add chicken to marinade, and toss to ensure all pieces of chicken are fully covered with marinade.

5. Cover chicken and allow it to marinade for at least an hour. Longer marinating is acceptable, but put chicken in fridge if needed.

6. In a large Ziploc bag, mix 1 cup flour with 1/2 cup cornstarch and 4 Tblsp. seasoning blend. 

7. Taste flour mixture. If you cannot taste the seasoning blend, add more, then add salt to taste. Ensure that flour mixture has seasoning and cornstarch fully incorporated.

8. Remove the chicken from the marinade, and place it in the Ziploc bag.

9. Seal the Ziploc, and work the chicken around in the flour mixture through the bag until each piece is coated.

10. In a non-stick skillet, put enough Canola oil to cover chicken pieces. Heat on high until a piece of chicken placed in the skillet sizzle slightly.

11. Fill skillet with chicken pieces. Let them brown slightly for a minute, then turn heat down to medium-high.

12. Fry chicken pieces, turning occasionally with a slotted spoon, until done (usually 5-7 minutes).

13. Remove chicken from skillet, shake a little salt on them, and drain on paper-towel-lined tray.

14. Continue frying until all chicken pieces are cooked.

15. In another skillet, heat the bottled sauce with a little water, whisking to incorporated.

16. Add chicken pieces, and toss to coat. Remove from heat.

17. Sprinkle chicken with sesame seeds.

18. Serve over aromatic rice. Can sauté sliced onions, colored peppers, broccoli, spinach, green onions and other vegetables with seasoning blend and serve alongside, as well.