Best Sesame Chicken Ever
2 Tablespoons All-Purpose Flour
2 Tablespoons Cornstarch
¼ Teaspoon Baking Soda
¼ Teaspoon Baking Powder
2 Tablespoons Low-Sodium Soy Sauce
1 Tablespoon Dry Sherry
2 Tablespoons Water
1 Teaspoon Vegetable Oil
1 Dash Sesame Oil
1 Pound Skinless, Boneless Chicken Breast Meat – Cubed
1 Cup Chicken Broth
1 Cup White Sugar
2 Tablespoons Distilled White Vinegar
2 Tablespoons Dark Soy Sauce
2 Tablespoons Sesame Oil
1 Teaspoon Chile Paste
1 Clove Garlic, Minced
¼ Cup Cornstarch
½ Cup Water
1 Quart Olive Oil For Frying
2 Tablespoons Toasted Sesame Seeds
Step 1 Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons 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.
Step 2 Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 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.
Step 3 Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
Step 4 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 top. Sprinkle with toasted sesame seeds to garnish. Serve with rice and jasmine tea.