Sesame Chicken

3 boneless chicken breasts

Marinade:
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

Sauce:
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.