Sesame Chicken

Sesame chicken is one of Dustin's favorite Chinese food options.  Since there aren't any chinese restaurants here in Pocatello we had to find a recipe that met Dustin's requirements.  While watching the Food Network we caught Tyler's Ultimate Chinatown - which featured sesame chicken.  The recipe looked easy enough and we thought we'd give it a try.  It's delicious!

1 1/2 lb. chicken breast, boneless, skinless

marinade/batter
6 tbsp. soy sauce
2 tsp. toasted sesame oil
1 tsp. salt
4 tbsp. flour
4 tbsp. cornstarch
4 tbsp. water
1 tsp. baking powder

sauce:
3 tbsp. toasted sesame oil
1 tsp. ginger, minced
1 clove garlic, minced
1 tsp. chili paste
2 c. chicken broth
1/4 c. cornstarch
2 tbsp. apple cider vinegar
1/2 c. sugar
2 tbsp. soy sauce

peanut oil for frying
salt
3 tbsp. toasted sesame seeds, for garnish
2-3 tbsp. finely chopped scallions, for garnish

Wash the chicken under cold running water, pat dry and trim off any excess fat.  Cut the chicken into 1-inch cubes and put into a large mixing bowl.  Add the marinade ingredients to the bowl and stir to combine.  Set aside to marinate while you prepare the sauce.
To make the sauce:  In a saucepan, add the sesame oil and set over low heat.  Add the ginger and garlic and fry gently until fragrant, about 2-3 minutes.  Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch.  Gently pour into the saucepan with the fried ginger and garlic.  Stir as you pour because the cornstarch will thicken up pretty quickly.  Keep warm over low heat.
In a heavy-bottomed pot or deep fryer heat enough oil to come halfway up the sides of the pot, to 375F.
Fry the chicken, in small batches, until golden and crispy, about 5-6 minutes.  Remove the chicken using a wire mesh strainer and drain on paper towels.  Season with a little salt, to taste.  To serve, arrange the fried chicken on a platter and pour drizzle with the sauce.  Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions.