Sesame Chicken

So I know I'm going a little crazy with the posting of Chinese recipes today. Truthfully, I didn't realize I had this many! Everytime I think I'm finished I find another- again- the reason for 'Recipe Roundup'! I need them all in one spot!!

Sesame Chicken
Adapted from: Allrecipes.com



Photo from SunnyByrd



Marinade:

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons low-sodium soy sauce

3 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

1 pound skinless, boneless chicken breast meat - cubed

Sauce:

1 cup chicken broth

1 cup white sugar (I use 1/2 honey and 1/2 sugar)

2 tablespoons distilled white vinegar

2 tablespoons dark soy sauce

2 tablespoons sesame oil

1/4 tsp red pepper flakes

1 clove garlic, minced

1/4 cup cornstarch

1/2 cup water

1/4 tsp garlic powder

1/4 tsp onion powder

Oil for frying

2 tablespoons toasted sesame seeds

Directions

1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, 3 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 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, pepper flakes, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of 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.
3. Heat oil in a large pan.
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.