- 3 whole boneless chicken breasts

			MARINADE INGREDIENTS
		- 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 SESEME CHICKEN:
		- 1/2 cup water

		- 1 cup chicken broth

		- 1/8 cup 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)

			OTHER:
		- 2 tablespoons toasted sesame seeds

		- 3 1/2 - 4 cups peanut oil for deep-frying 

		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.