Perfect Sesame Chicken Recipe

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 a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter then cover and refrigerate for 20 minutes.

Meanwhile 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 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.

Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

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.