Japanese Style Crispy Sesame Chicken

• 1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch chunks)
• oil (for deep frying, preferably peanut oil)
• Batter
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white sugar
• 3 minced garlic cloves
• 1 tablespoon grated fresh ginger, root
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon better than bouillon chicken soup base
• 4 tablespoons potato starch
• 2 tablespoons rice flour
• Sauce
• 3 cups water
• 2 tablespoons better than bouillon chicken soup base
• 1/4 - 1/2 cup sushi rice seasoning
• 1/2 cup potato starch
• 1 cup sugar
• 4 tablespoons low sodium soy sauce
• 4 tablespoons sesame oil
• 4 teaspoons chili garlic paste
• 3 minced garlic cloves

1. In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
2. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
3. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
4. Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
5. Serve with hot Calrose or Japanese rice.

chicken breasts, oil, batter, eggs, salt, black pepper, white sugar, garlic, fresh ginger, sesame oil, soy sauce, chicken soup base, potato starch, rice flour, sauce, water, chicken soup base, sushi rice, potato starch, sugar, soy sauce, sesame oil, chili garlic, garlic

Taken from www.food.com/recipe/japanese-style-crispy-sesame-chicken-444162 (may not work)