A yummy chicken dinner I prepared for my family.

3 whole boneless chicken breasts (I used thighs for this dish though, cause it’s my fave chicken part. But if you’re more health concious than I am, make use of the chicken breasts. )

Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce
1/2 cup water
1 cup chicken broth (I used one knorr chicken cube dissolved in 1 cup of water)
1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
1/4 cup cornstarch
1 cup brown sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste (or more) (I used a pack of yellow cab’s chili flakes instead of this. LOL.)
1 garlic clove (minced)

Frying
peanut oil (3 1/2-4 cups)

Serving
2 tablespoons toasted sesame seeds

3-4 servings
40 minutes 10 mins prep

1. Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
2. To prepare the sauce:.
3. Mix together all of the sauce ingredients (the LAST 9 ingredients beginning with water). Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
4. To deep-fry the chicken:.
5. Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
6. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

originally posted at Recipezaar.com