Sesame Chicken

3 whole boneless chicken breasts

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying

Directions for Sesame Chicken:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes.
Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce:
mix together all of the sauce ingredients.
Pour them into a small pot and bring to a boil, stirring continuously.
Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:
add the marinated chicken pieces a few at a time,
and deep-fry until golden brown.
Drain on paper towels.
Repeat with the remainder of the chicken.

Just before you are finished deep-frying,
bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over.

Sprinkle with sesame seeds.
Serve the Sesame Chicken with rice.

Courtesy: Chef Rhonda Parkinson,