Sesame Chicken

This recipe is one of Granny's favorites, and the first one we made that when we ate it, we thought... yes we can do this. It has abundant sauce which goes well over the rice. Our favorite rice is Jasmine.

Use 1 pkg boneless chicken thighs or breasts. Rinse and dry the chicken, then cut into bite sized pieces. Marinade chicken pieces for minimum of 30 minutes in the following marinade:
2 Tblsp light soy*
1 Tblsp rice wine (Shaoxing)*
2 Tblsp flour
2 Tblsp cornstarch
2 Tbsp water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
A few drops of seseme oil
* Light soy sauce is the regular soy sauce you can purchase at the supermarket and most people consider is all of soy sauce. Dark soy sauce is specified as such, and usually must be purchased from a specialty market, as is Shaoxing rice wine.

Once chicken has marinaded, deep fry and put into a bowl. Cover and coat with sauce and sprinkle with toasted seseme seeds. Serve with rice.

Sauce:
1 cup chicken broth
3/4 cup white sugar
2 Tblsp dark soy sauce
1/4 cup cornstarch mixed in 1/2 cup cold water
1/8 cup white rice vinegar
2 Tblsp seseme oil
1 tsp minced garlic
1 tsp chili paste

Cook above ingredients together in sauce pan until thickened.