Ingredients
- 2 tablespoons all purpose flour
- 2 tablespoons corn starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1 dash sesame oil
- 1 lb. skinless boneless chicken cubed
- 1 cup chicken broth
- 1 cup white sugar
- 2 tablespoons white vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon chile paste
- 1 clove garlic, minced
- 1/4 cup cornstarch
- 1/2 cup water
Preparation
Step 1
Sift flour, 2 tablespoons cornstarch, baking soda and baking powder in a bowl. Pour in soy sauce, sherry 2 tablespoons water, vegetable oil, and a dash of sesame oil, stir until smooth. Stir in chicken until coated with the batter, then cover and refrigerate for 2o minutes.
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
Heat oil to 375 degrees.
Drop battered chicken pieces a few at a time and fry until golden brown and float to the top 3-4 minutes. Drain on paper towel. Place sauce over cooked chicken.