Twice-fried chicken thighs with plum sauce

Name: Twice-fried chicken thighs with plum sauce
Cuisine: American
Ingredients: 1 tablespoon ivory colored sesame seeds (optional); 1 cup peanut oil; 1-11/4 pounds boneless skinless chicken thighs,cut into strips; 4 medium carrots,cut into julienne strips; 4 green onions,sliced; 1/2 teaspoon salt; 1/2 teaspoon red pepper flakes; Hot cooed rice; Plum sauce ingredients; 1 cup plum preserves; 1/2 cup prepared chutney,chopped; 2 tablespoons packed brown sugar; 2 tablespoons lemon juice; 2 cloves garlic,minced; 2 teaspoons soy sauce; 2 teaspoons minced fresh ginger

Richard Scott Cunningham @cook_6161171

Twice-fried chicken thighs with plum sauce

Richard Scott Cunningham @cook_6161171

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Ingredients

1 tablespoonivory colored sesame seeds (optional)
1 cuppeanut oil
1-11/4 poundsboneless skinless chicken thighs,cut into strips
4medium carrots,cut into julienne strips
4green onions,sliced
1/2 teaspoonsalt
1/2 teaspoonred pepper flakes
Hot cooed rice
Plum sauce ingredients
1 cupplum preserves
1/2 cupprepared chutney,chopped
2 tablespoonspacked brown sugar
2 tablespoonslemon juice
2 clovesgarlic,minced
2 teaspoonssoy sauce
2 teaspoonsminced fresh ginger

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Steps

1

Heat wok over medium high heat until hot. Add sesame seeds;cook and stir 45 seconds or until golden. Remove to small bowl,reserve
2

Meanwhile,prepare plum sauce. Combine all ingredients in small saucepan. Cook and stir over medium heat until preserves melt;set aside
3

Heat oil in wok over high heat until oil registers 375 f on deep-fry thermometer. Drop chicken into oil;fry 1 minute. Remove with slotted spoon;drain on paper towels. Drain oil from wok, reserving 2 tablespoons
4

Add 1 tablespoon reserved oil to wok. Heat over high heat. Add carrots;stir-fry 5 minutes until crisp-tender. Remove from wok.
5

Add remaining 1 tablespoon oil to wok. Add chicken and onions;stir-fry 1 minute. Stir in 1/2 cup plum sauce,carrots,salt and red pepper. Cook and stir 2 minutes. Serve over rice;top with sesame seeds,if desired.