Sesame chicken

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Ingredients
3	boneless chicken breasts, (about 1 1/2 pounds total)
For the marinade/batter:
6 tablespoons	low-sodium soy sauce
2 teaspoons	toasted sesame oil
1 teaspoon	kosher salt
4 tablespoons	all-purpose flour
4 tablespoons	cornstarch
4 tablespoons	water
1 teaspoon	baking powder
For the sauce:
3 tablespoons	toasted sesame oil
1 teaspoon	ginger, minced
1 clove	garlic, minced
1 teaspoon	chili paste, (recommended: Sambal Oelek)
2 cups	low-sodium chicken broth
1/4 cup	cornstarch
2 tablespoons	sherry vinegar
1/2 cup	sugar
2 tablespoons	soy sauce
	Peanut oil, for deep-frying
	Salt
3 tablespoons	toasted sesame seeds, for garnish
2 to 3 tablespoons	finely chopped scallions, for garnish

5 to 6 cilantro sprigs, for garnish
Directions
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch 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.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 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 fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

Recipe uploaded with Shop'NCook for iPhone.

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