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1
First, make the marinade.
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2
Mix all the ingredients together in a small bowl, and then pour the mixture into a resealable bag (or, just pour them right into the bag and shake it up like I did, if you dont feel like dirtying another dish).
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3
Cut the chicken into pieces 1 to 1 and 1/2 inches in size, and then drop the chicken into the marinade.
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4
Let sit in the refrigerator for at least 30-40 minutes, or overnight.
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5
In the meantime, make the batter for frying.
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6
Mix all the batter ingredients in a medium bowl until well-combined.
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7
Meanwhile, pour 1-2 inches worth of vegetable oil into your wok and put it on the stove over high heat.
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8
Using a thermometer, make sure that the oil reaches 350 degrees, but dont let it get any hotter than that.
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9
While the oil heats, make the sauce.
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10
Mix all the ingredients together in a sauce pan over medium heat until the mixture is hot.
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11
Remove it from the heat and let it thicken slightly.
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12
Dip each piece of chicken in the batter.
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13
Fry the chicken in the hot oil 5-6 minutes or until golden brown.
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14
Remove to a paper towel to drain.
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15
When all the chicken has been fried, pour the sauce over the chicken and then sprinkle on the sesame seeds.
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16
Serve over the rice.
