2 tablespoons all-purpose flour2 tablespoons cornstarch1/4 teaspoon baking soda1/4 teaspoon baking powder2 tablespoons low-sodium soy sauce1 tablespoon dry sherry2 tablespoons water1 teaspoon vegetable oil1 dash sesame oil1 pound skinless, boneless chicken breast meat - cubed1 cup chicken broth1 cup white sugar2 tablespoons distilled white vinegar2 tablespoons dark soy sauce2 tablespoons sesame oil1 teaspoon chile paste1 clove garlic, minced1/4 cup cornstarch1/2 cup water1 quart olive oil for frying2 tablespoons toasted sesame seedsSift 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.
Amount Per Serving Calories: 510 | Total Fat: 28.6g | Cholesterol: 44mg view all reviews »
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