Sesame Chicken

• 3 whole boneless chicken breasts
• Marinade:
• 2 tablespoons light soy sauce
• 1 tablespoon cooking wine or dry sherry
• a few drops of sesame oil
• 2 tablespoons flour
• 2 tablespoons cornstarch (corn flour)
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vegetable oil
• Sauce for Sesame Chicken:
• 1/2 cup water
• 1 cup chicken broth
• 1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)
• 1/4 cup cornstarch (corn flour)
• 1 cup sugar
• 2 TB dark soy sauce
• 2 TB sesame oil
• 1 tsp chili paste, or more if desired
• 1 clove garlic (minced)
• 2 tablespoons toasted sesame seeds
• 3 1/2 - 4 cups peanut oil for deep-frying

1. Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
2. To prepare the sauce: 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.
3. To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
4. Just before you are finished deep-frying, bring the sauce back up to a boil.
5. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

chicken breasts, marinade, soy sauce, cooking wine, sesame oil, flour, cornstarch, water, baking powder, baking soda, vegetable oil, water, chicken broth, vinegar, cornstarch, sugar, tb, sesame oil, chili paste, clove garlic, sesame seeds, peanut oil

Taken from www.epicurious.com/recipes/member/views/sesame-chicken-50074902 (may not work)