- Average
- 30 mins
- 70 mins
- 100 mins
- Average budget
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Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1 dash sesame oil
- 1 pound skinless, boneless chicken breast meat - cubed
- 1 cup chicken broth
- 1 cup white sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon chile paste
- 1 clove garlic, minced
- 1/4 cup cornstarch
- 1/2 cup water
- 1 quart olive oil for frying
- 2 tablespoons toasted sesame seeds
Preparation
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.