Batter:
2 tbs all purpose flour
2 tbs cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
Sift together dry ingredients into bowl. Add in...
2 tbs soy sauce
2 tbs water
1 tbs dry sherry
1 tsp canola oil
Dash of sesame oil
Whisk until batter is lump free. For the chicken I use about 1.5 lbs of chicken tenders and I take a pair of kitchen shears and just cut them into one inch cubes right into the batter bowl. Toss chicken in batter to coat well. Cover with plastic wrap and refrigerate for 20 minutes.
While chicken is chilling... Toast 1 tbs of sesame seeds over medium high heat in a dry pan until golden brown and then set aside.
Sauce:
1 cup chicken broth
3/4 cup sugar
2 tbs rice vinegar
2 tbs soy sauce
3 tsp sesame oil
1 tsp chili paste
Combine above ingredients in medium sauce pan. Bring to boil whisking often. In separate bowl, stir together 1/2 cup of water and 1/4 cup cornstarch until no lumps remain. Pour cornstarch mixture into boiling sauce while whisking. Continue to whisk and boil approximately 2 minutes. Remove from heat.
In heavy pan heat canola oil to medium high heat. Drop pieces of battered chicken one piece at a time and fry in batches until golden brown and cooked through. Remove with slotted spoon onto paper towel lined platter. Once all chicken is done reheat sauce until steaming. Pour sauce over chicken and toss to coat. You will have sauce left over. Sprinkle with sesame seeds and serve over rice.
