Perfect Sesame Chicken

3 boneless chicken breasts, cubed

Marinade/Batter
6 TB soy sauce
2 tsp toasted sesame oil
4 TB cornstarch
4 TB flour
4 TB water
1 tsp baking powder
1/2 tsp baking soda
1 TB dry sherry

Sauce:
3 TB toasted sesame oil
1 tsp minced ginger
1 clove garlic, minced
1 tsp chile paste
2 cups chicken broth
1/4 cup cornstarch
2 TB sherry vinegar
1/2 cup sugar
2 TB soy sauce
2 TB distilled white vinegar (?, see if its needed)


Peanut oil for frying
salt
3 TB toasted sesame seeds
2-3 TB green onions, chopped
cilantro for garnish

Cut chicken into 1" cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

In a saucepan add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant 2-3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the garlic and ginger. Stir as you pour because the cornstarch will thicken quickly. Keep warm over low heat.

In a heavy bottomed pot or deep fryer heat oil to 375 degrees. Fry the chicken in small batches, until golden and crispy, about 5-6 minutes. Remove the chicken and drain on paper towels. Season with a little sauce to taste. Arrange chicken on on platter and drizzle with sauce. Sprinkle with sesame seeds, green onions and cilantro.