Perfect Sesame Chicken

Name: Perfect Sesame Chicken
Total time: 60
Yield: 6
Ingredients: 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; 0.25 teaspoon baking soda; 0.25 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; 0.25 cup cornstarch; 0.5 cup water; 1 quart olive oil for frying; 2 tablespoons toasted sesame seeds

Recipe by Doreen P from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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2 tablespoons all-purpose flour
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2 tablespoons cornstarch
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0.25 teaspoon baking soda
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0.25 teaspoon baking powder
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2 tablespoons low-sodium soy sauce
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1 tablespoon dry sherry
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2 tablespoons water
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1 teaspoon vegetable oil
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1 dash sesame oil
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1 pound skinless, boneless chicken breast meat - cubed
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1 cup chicken broth

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1 cup white sugar
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2 tablespoons distilled white vinegar
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2 tablespoons dark soy sauce
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2 tablespoons sesame oil
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1 teaspoon chile paste
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1 clove garlic, minced
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0.25 cup cornstarch
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0.5 cup water
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1 quart olive oil for frying
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2 tablespoons toasted sesame seeds

Instructions

Gather all ingredients.
Prepare the battered chicken: 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 dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
Meanwhile, make the sauce: 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 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 olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Carefully drop in 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 overtop. Sprinkle with toasted sesame seeds to garnish.