Perfect Sesame Chicken

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

2 tablespoons all-purpose flour

2 tablespoons cornstarch

¼ teaspoon baking soda

¼ teaspoon baking powder

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

1 pound skinless, boneless chicken breast meat - cubed

1 cup chicken broth

1 cup white sugar

2 tablespoons distilled white vinegar

2 tablespoons dark soy sauce

2 tablespoons sesame oil

1 teaspoon chile paste

1 clove garlic, minced

¼ cup cornstarch

½ cup water

1 quart olive oil for frying

2 tablespoons toasted sesame seeds

Directions

Gather all ingredients.

Prepare the battered chicken: Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Meanwhile, make the sauce: Bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a 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 olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Carefully drop in 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.

Nutrition

• Calories: 507 kcal
• Total Fat: 29 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 43 mg
• Sodium: 714 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 1 g
• Total Sugars: 34 g
• Protein: 14 g