Sesame Chicken

If you like asian food, but do not like it spicy, then this is just the recipe for you.  The sauce is sweet and served with toasted sesame seeds.  Simple, yet delicious. 

Ingredients
3 Boneless Chicken Breasts
1 tablespoon Sesame Seeds, toasted

For the Marinade:
2 tablespoons Soy Sauce
1 tablespoon Sherry Cooking Wine
3 drops 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

For the Sauce:
1/2 cup Water
1 cup Chicken Broth
1/8 cup White Vinegar
1/4 cup Cornstarch
1 cup Sugar
2 tablespoons Soy Sauce
2 tablespoons Sesame Oil
1 teaspoon Chili Paste
1 Garlic Clove, minced

For the Frying:
Peanut Oil

Directions
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously.  If it gets too thick, feel free to thin it down to the desired thickness with some water. Turn the heat down to low and keep warm while you are deep-frying the chicken.

In a medium skillet, heat up about a inch or so of oil to 350 degrees.  Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. 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 platter and pour some of the sauce over it. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice and the remaining sauce.