Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, 2 tablespoons cornstarch, baking soda, and baking powder.
- Add 2 tablespoons soy sauce, dry sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil. Mix until smooth.
- Fold in cubed chicken until coated, cover and refrigerate for 20 minutes.
- For the sauce, combine chicken broth, sugar, vinegar, remaining soy sauce, 2 tablespoons sesame oil, chili paste, and minced garlic in a medium saucepan.
- Bring to a simmer over high heat. Whisk together ¼ cup cornstarch and ½ cup water, then add to the simmering sauce, stirring constantly until thickened. Reduce heat and keep warm.
- Heat vegetable oil in a deep pan or wok to 375°F.
- Fry battered chicken in batches until golden brown and cooked through, about 3-4 minutes.
- Drain on paper towels, then toss with warm sauce until coated.
- Sprinkle with toasted sesame seeds and serve over cooked white rice.
Notes
For best results, use high-quality sesame oil as it defines the dish's flavor. The chili paste can be adjusted to taste. Rice wine or dry white wine can substitute for dry sherry. For a healthier version, try air frying or baking at 425°F instead of deep frying. The dish can be made gluten-free by using tamari instead of soy sauce and rice flour instead of all-purpose flour.