- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1 dash sesame oil
- 1 pound skinless, boneless chicke breast meat - cubed (you can use more than this--I used about 1 1/2 lb.)
- 1 can chicken broth
- 1 1/3 cup white sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons dark soy sauce (regular soy sauce will do)
- 2 tablespoons sesame oil
- 1 teaspoon chile paste (or if you don't like it as spicy, a few dashes of red pepper flakes will work)
- 1 clove garlic, minced
- 1/4 cup cornstarch
- 1/2 cup water
- 1 quart olive oil for frying (you don't really need a quart... I say about 2 cups, if you want to pan-fry, which I find easier. It's also less of a waste.
- 2 tablespoons toasted sesame seeds
- 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.
- 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.
- Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
- 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 overtop. Sprinkle with toasted sesame seeds to garnish.
Adapted from this recipe at allrecipes.com. The original recipe called for sherry, which I didn't have, and I don't think that I'll be going to a liquor store...ever! :)