3 whole boneless chicken breasts |
2 tablespoons light soy sauce |
1 tablespoon cooking wine or 1 tablespoon dry sherry |
3 drops 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 |
1/2 cup water |
1 cup chicken broth |
1/8-1/4 cup white vinegar (depending on how sweet you want the sauce) or 1/8-1/4 cup rice wine vinegar (depending on how sweet you want the sauce) |
1/4 cup cornstarch |
1 cup sugar (we use 1/2 cup sugar but the orginal recipe called for 1 cup) |
2 tablespoons dark soy sauce |
2 tablespoons sesame oil |
1 teaspoon chili paste (or more) |
1 garlic clove (minced) |
peanut oil (3 1/2-4 cups) |
2 tablespoons toasted sesame seeds |