Sweet Sesame Chicken with Steamed Rice

Ingredients
3 whole boneless chicken breasts
Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of 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 for Sesame Chicken
1/2 cup water
1 cup chicken broth
1/8 - 3/4 cup vinegar (depending on how sweet you want the sauce; for a sweeter sauce reduce the amount of vinegar)
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying
Preparation
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients.  Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep- frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over.  Sprinkle with sesame seeds.
Serve the Sesame Chicken with rice.
Serves 3 - 4, or 5 - 6 as part of a multi-course meal.

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