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Sesame Chicken

Ingredients:

3 whole boneless chicken breasts

MARINADE:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of Chee Seng Sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

SAUCE:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 tablespoons dark soy sauce
2 tablespoons Chee Seng Sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

OTHERS:
2 tablespoons Double Pagoda Roasted Black Sesame seeds 
3 1/2 - 4 cups peanut oil for deep-frying

Methods:

1. Cut the chicken into 1-inch cubes. Mix the marinade 
ingredients and marinate the chicken for 20 minutes.
2. To prepare the sauce: mix together all of the sauce 
ingredients.  
3. Pour them into a small pot and bring to a boil, stirring 
continuously. 
4. Turn the heat down to low and keep warm while you are deep-
frying the chicken. 

To deep-fry the chicken: 
1. Add the marinated chicken pieces a few at a time, and deep-
fry until golden brown. 
2. Drain on paper towels. 
3. Repeat with the remainder of the chicken. 
4. Just before you are finished deep-frying, bring the sauce back 
up to a boil. 
5. Place the chicken on a large platter and pour the sauce over.  
6. Sprinkle with Double Pagoda Roasted White Sesame Seeds.
7. Serve the Sesame Chicken with rice.

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