3 boneless chicken breasts
2 Tbsp light soy sauce
1 Tbsp white cooking wine
3 drops sesame oil
2 Tbsp flour
2 Tbsp cornstarch
2 Tbsp water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
1/2 cup water
1 cup chicken broth
1/4 cup rice vinegar
1/4 cup cornstarch
1 cup sugar
2 Tbsp dark soy sauce
1 Tbsp sesame oil
1 teaspoon chili paste with garlic
1 garlic clove, minced
2 Tbsp toasted sesame seeds
1. Cut the chicken into 1-inch cubes.
Mix the marinade and marinate the chicken
for 20 minutes.
2. Mix together all of the sauce ingredients,
except for the sesame seeds, in a 2-quart
sauce pan, and bring to a boil,
stirring continuously. Remove from heat,
but keep warm.
3. Add the marinated chicken pieces a few at
a time to a deepfryer, heated to 375°F.
Drain on wire rack on cookie sheet in a warm
oven, while you continue frying. Repeat with
the remainder of the chicken.
4. When finished frying the chicken, bring the
sauce back up to a boil. Stir the chicken
into the sauce, along with the sesame seeds.
Serve over rice.