Sesame Chicken

3 whole boneless chicken breasts

Marinade:
2 Tbs soy sauce
1 Tbs cooking wine
a few drops of sesame oil
2 Tbs flour
2 Tbs cornstarch
2 Tbs water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vegetable oil

Sauce:
1/2 cup water
1 cup chicken broth
1/8 - 3/4 cup vinegar (for a sweeter sauce - use less vinegar)
1/4 cup cornstarch
1 cup sugar
2 Tbs soy sauce
2 Tbs sesame oil
1 tsp chili paste
1 clove garlic

2 Tbs sesame seeds - toasted (man these are a bugger to toast separately in the toaster!!)

3 1/2 - 4 cups peanut oil for deep frying

Directions:
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare sauce: Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring constantly. 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 teh remaining chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil. Place chicken on a large platter and pour the sauce over. Sprinkle with the toasted sesame seeds. Serve with rice. Enjoy.

Editors note: To simplifiy things around here, I don't marinate or deep fry the chicken. I simply cut it into cubes and fry-cook in my skillet. Then I place it on a platter and pour the sauce over. Makes it much easier - less fatty and better for you. We can't tell the difference.