We were pleased with how well this worked for us this time.  The chicken pieces had just a little crunch from the corn starch and flour in the marinade/batter.  I’m happy that I didn’t toss the sauce with the chicken before plating them.  I used boneless, skinless thighs for this dish today, cut into 1 inch pieces, but breast meat would be the usual.  I’m fairly sure I’ve fixed this before with bone in thighs and chopped the chicken into smaller pieces with a cleaver.  I have just about convinced myself to use this same recipe for chicken wings.

Marinade

* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* 3 drops 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

* 1/2 cup water
* 1 cup chicken broth
* 1/8-1/4 cup white vinegar or rice wine vinegar
* 1/4 cup cornstarch
* 1/2 cup sugar (I used Splenda)
* 2 tablespoons dark soy sauce
* 2 tablespoons sesame oil
* 1 teaspoon chili paste (Mmm… sambal oelek!)
* 1 garlic clove (minced)

Mix the marinade and stir into the chicken, refrigerate for at least 1/2 hour.  Mix the sauce in a small sauce pan and bring to a simmer.  Mine got too thick so I cut it with a little water.  Fry the chicken in enough oil to cover, in small batches to keep from cooling the oil too far, and remove to drain on a warming rack.Serve over rice, garnish with green onions and toasted sesame seeds.  I tossed the dried chilies in the hot oil for a bit and added them as garnish as well.