Categories: asian, chicken

Ingredients

• 3 boneless skinless chicken breasts, whole
• 2 tbsp soy sauce (for marinade)
• 1 tbsp cooking wine (or dry sherry)
• 3-5 drops sesame oil
• 2 tbsp flour
• 2 tbsp cornstarch
• 2 tbsp water (for marinade)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp brown sugar (for marinade)
• 1 tsp vegetable oil (for marinade)
• 1 cup water (for sauce)
• 3 tbsp hoisin sauce
• 2 tbsp brown sugar (for sauce)
• 4 tsp soy sauce (for sauce)
• 2 tsp vegetable oil (for sauce)
• 2 cloves garlic, minced
• 2 tbsp cornstarch
• 2 tbsp toasted sesame seeds
• 3 1/2-4 cups peanut oil (for frying)

Directions

1. Cut the chicken into small, approximately 1-inch cubes.

2. Add the marinade ingredients and marinate the chicken for at least 20 minutes.

3. While the chicken is marinating, prepare the sauce.

4. Mix together all of the sauce ingredients except for the green onion.

5. Pour them into a small pot and bring to a boil.

6. Turn the heat down to a low. Keep warm while deep-frying the chicken.

7. Heat oil for deep-frying.

8. When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully and not overcrowding.

9. Deepfry until golden brown.

10. Remove the cooked chicken pieces from the oil and drain on paper towels.

11. Repeat with the remainder of the chicken.

12. Just before you are finished deep-frying, bring the sauce back up to a boil.

13. Place the chicken on a large platter and pour sauce over.

14. Sprinkle with the sesame seeds.

15. Serve over rice.

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