Sesame Chicken

Serves 3 - 4, or 5 - 6 as part of a multi-course meal

3 whole boneless chicken breasts

Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry a few 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

Sauce:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (for a sweeter sauce use less vinegar)
1/4 cup cornstarch
1 cup sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste, or more if desired
1 clove garlic, minced

2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying

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

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat to low and keep warm while the chicken is deep-frying.

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 remaining chicken.

Just before you are finished deep-frying, bring the sauce back to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds.

Serve with rice.