Sesame Chicken

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 dash sesame oil
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon canola oil
• 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
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• 1 quart vegetable oil for frying
• 1/2 cup water
• 1 cup chicken broth
• 1/4 cup distilled white vinegar
• 1/4 cup cornstarch
• 1 cup white sugar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon red chile paste (such as Thai Kitchen®)
• 1 clove garlic, minced
• 2 tablespoons toasted sesame seeds

Directions

1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

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