Ingredients:
- 3 whole boneless chicken breasts
Marinade
- 2 tablespoons light soy sauce
- 1 tablespoon cooking wine or 1 tablespoon dry sherry
- 3 -5 drops sesame oil
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons brown sugar
- 1 teaspoon vegetable oil
Sauce
- 1 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 4 teaspoons dark soy sauce
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
- 1 green onion, thinly slice
- 2 tablespoons toasted sesame seeds
- 3 1/2-4 cups peanut oil (for frying)
Directions:
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Cut the chicken into small, approximately 1-inch cubes.
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Add the marinade ingredients and marinate the chicken for at least 20 minutes.
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While the chicken is marinating, prepare the sauce.
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Mix together all of the sauce ingredients except for the green onion.
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Pour them into a small pot and bring to a boil.
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Turn the heat down to a low and keep warm while you are deep-frying the chicken.
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Heat oil for deep-frying.
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When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully, and not to overcrowd.
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Deepfry until golden brown.
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Remove the cooked chicken pieces from the oil and drain on paper towels.
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Repeat with the remainder of the chicken.
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Just before you are finished deep-frying, bring the sauce back up to a boil.
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Mix in the green onion.
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Place the chicken on a large platter and pour sauce over.
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Sprinkle with the sesame seeds.
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Serve over rice.
