3 Chicken Breasts, boneless & skinless, cut into bite size pieces
1 egg
2 T flour
2 T cornstarch
2 T water
1 t salt
2 t vegetable oil
1/4 t baking soda
1/4 t pepper
Mix these ingredients together, stir in chicken. Cover and refrigerate for 20 minutes.
1 C sugar
1 C chicken broth
3/4 C vinegar (white)
2 t dark soy sauce
2 t chili paste (more or less, depending on taste and strength)
1 t vegetable oil
1 clove of garlic, finely chopped
Heat and mix ingredients until boiling.
Mix: 1/2 C water
1/4 C cornstarch together, add to sauce
Remove from heat.
Vegetable oil for frying chicken.
Heat vegetable oil (about 1/2 inch) to 350 degrees. Fry chicken until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done. Heat oil to 375 degrees, fry chicken again until golden brown. Remove from oil and drain on paper towel.
Pour sauce over chicken and sprinkle with sesame seeds.
Great with steamed broccoli, rice, crab rangoon