Addictive Sesame Chicken Recipe

Ingredients <br>- 2 tablespoons soy sauce <br>- 1 tablespoon dry sherry <br>- 1 dash sesame oil <br>- 2 tablespoons all-purpose flour <br>- 2 tablespoons cornstarch <br>- 2 tablespoons water <br>- ¼ teaspoon baking powder <br>- ¼ teaspoon baking soda <br>- 1 teaspoon canola oil <br>- 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes <br>- 1 quart vegetable oil for frying <br>- ½ cup water <br>- 1 cup chicken broth <br>- ¼ cup distilled white vinegar <br>- ¼ cup cornstarch <br>- 1 cup white sugar <br>- 2 tablespoons soy sauce <br>- 2 tablespoons sesame oil <br>- 1 teaspoon red chile paste (such as Thai Kitchen®) <br>- 1 clove garlic, minced <br>- 2 tablespoons toasted sesame seeds <br><p></p>Directions <br>step 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. <br>step 2: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). <br>step 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. <br>step 4: Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels. <br>step 5: Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds. <br>

Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 dash sesame oil
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¼ teaspoon baking powder
- ¼ 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
- ½ cup water
- 1 cup chicken broth
- ¼ cup distilled white vinegar
- ¼ 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

Directions
step 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.
step 2: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
step 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.
step 4: Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
step 5: Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

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