3 whole boneless chicken breast halves ***Marinade*** 2 tablespoons light soy sauce 1 tablespoon cooking wine or dry sherry several 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 for Sesame Chicken*** 1/2 cup water 1 cup chicken broth 1/8 cup vinegar 1/4 cup cornstarch 1 cup sugar 2 tablespoons dark soy sauce 2 tablespoons sesame oil 1 teaspoon chili paste, or more if desired 1 clove garlic (minced) 2 tablespoons toasted sesame seeds 4 cups peanut oil for deep-frying
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
For 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.
For 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.