Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 0.25 teaspoons baking soda
• 0.25 teaspoons baking powder
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons water
• 1 teaspoon vegetable oil
• 1 dash sesame oil
• 1 pound skinless , boneless chicken breast meat - cubed

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the battered chicken: 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 dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
3. 3 Meanwhile, make the sauce: 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 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.
4. 4 Heat olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Carefully drop in 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.
6. 6 To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Nutrition per serving