Sesame Chicken

• 1 teaspoon Sesame Oil
• 1/4 teaspoons Soy Sauce
• 1/4 teaspoons Sugar
• 1 Tablespoon Red Cooking Wine
• 2 whole Chicken Breasts
• 1/2 cups Flour
• 1 teaspoon Baking Powder
• 3 Tablespoons Cornstarch
• 1 whole Egg, Slightly Beaten
• 1/4 cups Water
• 1 Tablespoon Vegetable Oil
• 6 Tablespoons Sugar
• 9 Tablespoons Honey
• 3 Tablespoons Ketchup
• 3 Tablespoons White Vinegar
• 1 dash Tabasco Sauce
• 3 Tablespoons Roasted Sesame Seeds
• 3 cups Cooked White Rice

1. First, make the marinade.
2. Mix all the ingredients together in a small bowl, and then pour the mixture into a resealable bag (or, just pour them right into the bag and shake it up like I did, if you dont feel like dirtying another dish).
3. Cut the chicken into pieces 1 to 1 and 1/2 inches in size, and then drop the chicken into the marinade.
4. Let sit in the refrigerator for at least 30-40 minutes, or overnight.
5. In the meantime, make the batter for frying.
6. Mix all the batter ingredients in a medium bowl until well-combined.
7. Meanwhile, pour 1-2 inches worth of vegetable oil into your wok and put it on the stove over high heat.
8. Using a thermometer, make sure that the oil reaches 350 degrees, but dont let it get any hotter than that.
9. While the oil heats, make the sauce.
10. Mix all the ingredients together in a sauce pan over medium heat until the mixture is hot.
11. Remove it from the heat and let it thicken slightly.
12. Dip each piece of chicken in the batter.
13. Fry the chicken in the hot oil 5-6 minutes or until golden brown.
14. Remove to a paper towel to drain.
15. When all the chicken has been fried, pour the sauce over the chicken and then sprinkle on the sesame seeds.
16. Serve over the rice.

sesame oil, soy sauce, sugar, red cooking wine, chicken breasts, flour, baking powder, cornstarch, egg, water, vegetable oil, sugar, honey, ketchup, white vinegar, tabasco sauce, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/sesame-chicken/ (may not work)