Cook's Notes Tamari can be used in place of soy sauce, if you desire. For a sweeter sauce, just use 2 tablespoons of vinegar. If you like it tangy, use up to ¾ cup!
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
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
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. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). 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. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
