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
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.
Ust before you are finished deep-frying, bring the sauce back to
Place the chicken on a large platter and pour the sauce over. Sprinkle
with sesame seeds.
Serve with rice.
Serves 3 - 4, or 5 - 6 as part of a multi-course meal