I harvested the below recipe off the web (sorry - I forget where from)
and have changed it a little to make a slightly larger batch. I made
it the other evening and it came out somewhere between OK to Good. The
American restaurant sesame chicken I like seems to use honey instead
of sugar in the sauce (simple enough) and is lighter in color (less/no
soy sauce in the sauce). Anyone have any suggestions/comments?

-Jeff


Sesame Chicken

SERVES 5 - 6

Ingredients

32 Oz Boneless/Skinless Chicken Breasts

Marinade

3 Tbs light soy sauce
1.5 Tbs cooking wine or dry sherry
5 Drops sesame oil
3 Tbs flour
3 Tbs cornstarch
3 Tbs water
1/2 Tsp baking powder
1/4 Tsp baking soda
1.5 Tsp vegetable oil

Sauce
3/4 Cup water
1.5 Cup chicken broth
1/3 Cup Rice wine vinegar
1/3 Cup cornstarch
1.5 Cup sugar
3 Tbs dark soy sauce
3 Tbs sesame oil
1.5 Tsp chili paste (or more)
2 garlic clove (minced)

Frying
3.5 - 4 Cup peanut oil

Serving

3 Tbs toasted sesame seeds

Directions
Cut the chicken into 1-inch cubes. Mix the marinade ingredients
(the first 9 ingredients listed) and marinate the chicken for 20
minutes.
To prepare the sauce: Mix together all of the sauce ingredients
(the LAST 9 ingredients beginning with water). 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 and
then place chicken in warm oven (130 degrees) while you continue
frying. 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.