Addictive Sesame Chicken

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 dash sesame oil
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon canola oil
• 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
• 1 quart vegetable oil for frying
• 1/2 cup water
• 1 cup chicken broth
• 1/4 cup distilled white vinegar
• 1/4 cup cornstarch
• 1 cup white sugar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon red chile paste (such as Thai Kitchen®)
• 1 clove garlic, minced
• 2 tablespoons toasted sesame seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, toss the chicken cubes with 2 tablespoons soy sauce, the dry sherry, the dash of sesame oil, the baking soda and the baking powder. Cover and refrigerate for 30 minutes.

2. Whisk the all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons water and 1 teaspoon canola oil until smooth. Add the chilled chicken and stir to coat evenly.

3. Heat the vegetable oil in a deep, heavy pot to 350°F (175°C). Fry the chicken in batches for 4 to 6 minutes until golden and cooked through to 165°F (74°C) in the thickest part. Drain on paper towels.

4. In a saucepan, combine the chicken broth, distilled white vinegar, white sugar, the remaining 2 tablespoons soy sauce, the red chile paste and the minced garlic. Bring to a simmer over medium heat.

5. Whisk the 1/4 cup cornstarch into the 1/2 cup water until smooth. Stir it into the simmering sauce and cook for 1 to 2 minutes until thickened. Remove from heat and stir in the 2 tablespoons sesame oil.

6. Add the fried chicken to the sauce and toss until well coated. Sprinkle with the toasted sesame seeds and serve right away.