Here's the recipe:
SWEET & SAVORY SESAME CHICKEN
For the chicken marinade/batter:
2 tbsp. all-purpose flour
2 tbsp. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
2 tbsp. soy sauce
1 tbsp. dry sherry
2 tbsp. water
1 teaspoon vegetable oil
1 lb. boneless, skinless chicken breast meat, cubed
For the sauce:
1 cup chicken broth
2 tbsp. rice vinegar
3 tbsp. dark soy sauce
1/2 cup sugar
1/4 tsp. sesame oil
1 tsp. chile paste
5 cloves of garlic, minced
3-6 hot pepper pods
1/4 cup cornstarch
1/2 cup water
3 green onions, sliced for garnish
2 tsp. sesame seeds
In a medium bowl combine sugar, soy sauce, vinegar, sesame oil, chile paste and chicken broth. Set aside. In another bowl combine the flour, cornstarch, baking soda and baking powder and stir. Pour in soy sauce, sherry, 2 tbsp. water and vegetable oil and stir until smooth. Stir in chicken pieces until coated and marinate in the refrigerator for 20-30 minutes.
Meanwhile, with a splash of oil saute the pepper pods and garlic in a separate pan. Add in combined sauce ingredients (sugar, soy sauce, vinegar, sesame oil, chile paste and chicken broth), and bring to a boil. Dissolve the 1/4 cup of cornstarch into 1/2 cup of water and add to the mixture. Simmer and stir until sauce thickens and becomes clear. Reduce heat to low.
Heat oil in a large saucepan until it reaches 375 degrees. Drop in battered chicken pieces, a few at a time, and fry until they cook to a nice golden brown and float to the top of the oil. About 3-4 minutes. Drain on a paper towel lined plate. Add chicken to the sauce mixture and stir to coat the individual pieces. Sprinkle with
sesame seeds and green onions to serve. Serve with fried or steamed rice.
