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Boned Chicken meat - 500 gms
Japanese soya sauce - 2 tbsp
Sake or dry sherry - 2 tbsp
Sesame seeds - 2 tbsp
Corn flour  - 4 tbsp
Sugar - 2 tsp
Peanut oil - 1 tbsp
Sesame oil - 1 tbsp
Crisp lettuce leaves - 4


  • In a dry wok, toast sesame seeds over medium ow heat, stirring constantly, until they are evenly golden. Turn on to a plate to cool.
  • Cut chicken meat into bite size pieces and marinate in  a mixture of soya, sake and sugar for one hour.
  • Drain chicken well, roll pieces in corn flour and set aside for 10 minutes.
  • Heat both oils in a wok, stir fry chicken on medium high heat for about 2-3 minutes or until golden brown and crisp.
  • Drain on kitchen paper, place on lettuce leaves and serve hot sprinkled with toasted sesame seeds.
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