Sesame Chicken

• 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


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• 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

1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

For a sweeter sauce, just use 2 tablespoons of vinegar. If you like it tangy, use up to 3/4 cup!