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1
In a large mixing bowl, for every 4 chicken breasts add 1 1/2 cups flour, 3 tablespoons of corn starch, 2 teaspoons of baking powder, mix well.
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2
(i.e., if you want to double the chicken, then double the batter recipe accordingly)
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3
Make a well in the center of dry mixture, and add 3 to 4 tbsp of soy sauce, a few sprinkles of ground ginger, 6 to 8 drops of sesame oil, 1 beaten egg, and 1/2 to 2/3 cup of water.
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4
Begin mixing the mixture with your hands or whisk, making sure the wet and dry ingredients blend together to make a thick paste-like coating.
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5
Add more water and/or more flour if batter looks too thick/thin.
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6
Once mixture is uniform, add the chicken pieces.
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7
Your goal here is to coat the pieces so that when they are fried, the batter around them will be uniform.
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8
Once the consistency is right (like thick pancake batter), place chicken and batter in the fridge and let it sit for at least 20 minutes.
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9
Prepare the sauce: In a medium sauce pot, bring to a boil one cup of chicken broth.
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10
When broth is boiling, add to it 1 cup of sugar and 1/4 to 1/2 of a cup of white vinegar.
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11
Mix well.
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12
Turn heat to low, and allow the sugar and vinegar to jive nicely in the broth.
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13
Then add a few drops of sesame oil, the smashed garlic cloves and (depending on how hot you like it) add 1 to 3 teaspoons of hot pepper sauce or hot chili peppers or dried hot red peppers.
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14
Mix well and allow mixture to simmer on low for 5 minutes.
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15
Dissolve corn starch in cold water.
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16
Whisk well.
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17
Stir over medium heat until sauce begins to thicken.
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18
It's important to taste the sauce.
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19
Some people like it sweeter, some like it with more of a vinegar taste, some like it hotter.
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20
Adjust it to your personal liking.
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21
Allow to simmer on low for 10 minutes or until thick (honey-like).
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22
Remove from heat.
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23
The house is starting to smell good now.
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24
In a large frying pan, heat oil (about 1-inch thick).
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25
Once the oil is HOT, begin dropping each piece of chicken INDIVIDUALLY into the oil.
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26
They will quickly puff up and begin to brown.
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27
Remove chicken from the oil using a slotted (metal) spoon once it is thoroughly browned and done.
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28
It will have a nice tan color...not too brown but not pale either.
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29
Allow chicken to drain on paper towels until all chicken has been cooked.
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30
Place the chicken in a beautiful serving dish and pour the sauce on top; mix.
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31
Serve with steamed rice or fabulous chinese noodles.
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32
Sprinkle chicken with lots of sesame seeds.
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33
Serve and enjoy.
