Found a Sesame Chicken recipe in a Chinese Cookbook that I've had for many, many years, and was finally brave enough to try it tonight. I got rave reviews from my whole family, even Kristen, who swore she didn't like it before she tried it.
If not using boneless chicken breasts, remove all bones & skin; cut chicken into strips (2-3 lbs).
In a bowl, mix well:
2 Tbsp. flour
2 Tbsp. cornstarch
2 Tbsp. water
1 tsp. salt
2 tsp. vegetable oil
1/4 tsp. soda
1/4 tsp. white pepper
Place chicken in bowl or bag, and cover with sauce. Let sit in fridge for 20 minutes.
Mix 1/2 c. water & 1/4 c. cornstarch; set aside.
In saucepan, heat and mix well:
1 c. sugar
1 c. broth (I added some ground ginger to it too)
3/4 c. vinegar
2 tsp. dark soy sauce
2-3 dashes of chili or cheyenne pepper (or more)
1 tsp. vegetable oil
1 clove garlic, finely chopped
After it has come to a boil, add cornstarch mix, and stir until thickened. Remove from heat; keep warm.
Heat 1 1/2 inches vegetable oil in wok to 350. Add some of the chicken to it, and fry for 3 minutes, or until starting to get brown. Remove from oil with slotted spoon, and drain on paper towels. Repeat with remaining chicken until all done.
Heat more oil to 375. Add 1/2 of chicken, and fry for 2 minutes or until done and lightly browned. Remove with slotted spoon and drain. Place on a heated platter. Repeat until all chicken is done.
Heat sauce again. Immediately pour over chicken. Sprinkle with sesame seeds. Enjoy!