SESAME CHICKEN

SESAME CHICKEN

2 Tablespoons AP flour

2 Tablespoons cornstarch

¼ teaspoon baking soda

¼ teaspoon baking powder

2 Tablespoons low-sodium soy sauce

1 Tablespoon dry sherry or Chinese rice wine

2 Tablespoons water

1 teaspoon canola oil

1 dash sesame oil

1 pound skinless, boneless chicken breast meat, cubed

1 cup chicken broth

1 cup white sugar

2 Tablespoons cider vinegar

2 Tablespoons soy sauce

2 Tablespoons sesame oil

1 teaspoon chile paste

1 clove garlic, minced

¼ cup cornstarch

½ cup water

Vegetable oil for frying

2 Tablespoons toasted sesame seeds

Sift flour, 2 T cornstarch, baking soda, and baking powder into a bowl.  Pour in low-sodium soy sauce, sherry, 2 T water, vegetable oil, and a dash of sesame oil; stir until smooth.  Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Meanwhile, bring chicken broth, sugar, vinegar, soy sauce, sesame oil, chili paste, and garlic to a boil in a saucepan over high heat.  Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce.  Simmer until the sauce thickens and turns clear, about 2 minutes.  Reduce heat to low and keep sauce warm.

Heat oil in a deep fryer or large saucepan to a temperature of 375°F.  Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes.  

Drain on a paper towel-lined plate.  

To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce over the top.  

Sprinkle with the toasted sesame seeds.

Serves 6