INGREDIENTS
2 tbsp
soy sauce
1 tbsp
dry sherry
1 dash
sesame oil
2 tbsp
all-purpose flour
2 tbsp
cornstarch
2 tbsp
water
1/4 tsp
baking powder
1/4 tsp
baking soda
1 tsp
canola oil
4
skinless, boneless chicken breast halves, cut into 1-inch cubes
1 qt
vegetable oil for frying
1/2 cup
water
1 cup
chicken broth
1/4 cup
distilled white vinegar
1/4 cup
cornstarch
1 cup
white sugar
2 tbsp
soy sauce
2 tbsp
sesame oil
1 tsp
red chile paste (such as Thai Kitchen®)
1 clove
garlic, minced
2 tbsp
toasted sesame seeds