Ingredients

2 lb. boneless chicken breast or thigh, cut into 1/2" squares

2 t. baking soda 1/2 t. kosher salt

pinch pepper

1 egg white

1/3 c. corm\nstarch

oil for frying

sesame seeds for sprinkling

SAUCE:

4 garlic cl. crushed

1 scallion, finely chopped

1/2 c. water

3/4 c. low sodium soy sauce

5 T. sugar

5 T. rice vinegar

2 T. cornstarch dissolved in 1/4 c. water

Preparation

  1. Place chicken into a bowl and add water to cover; add the baking soda. Marinate for 1 hour to tenderize. Rinse chicken well.
  2. In a med. bowl add the chicken, s&p and egg white. Sprinkle in the cornstarch and stir to coat the chicken.
  3. Heat oil in a wok and when hot, fry the chicken in batches, about 3 min. Drain each batch as you fry additional chicken. Return each batch to the wok and fry again until crispy, about 3-4 min. remove chicken and keep warm..
  4. Discard oil from wok, saving 1 T. In a clean wokheat the oil, add garlic and scallion. Stir for 1-2 min.being careful not to burn the gasrlic and scallion. Add water, soy sauce, sugar and vinegar.Bring to a boil and add cornstarch mixture, cooking till sauce is thick and sticky.
  5. Add chicken and toss to coat. sprinkle with sesame seeds.