Created by Memack on March 24, 2016
Step 1: Place the sliced chicken in a bowl. Sprinkle the cornstarch over the chicken, then using your hands, coat the cubes completely with the cornstarch. Place in the fridge for 20-30 minutes (the cornstarch needs to have time to adhere to to the chicken).
Step 2: Next, whisk all of your sauce ingredients except for the sesame seeds and set aside.
Step 3: After your chicken has been in the cornstarch coating at least 20 minutes, pour oil about an inch deep in a large skillet over medium high heat. You will need to fry the chicken in small batches to keep the pan from overcrowding (should do in 3 batches). Lightly brown the chicken (no need to cook thoroughy, it will cook in the sauce).
Step 4: Drain chicken on a paper towel and pour off any excess oil from the pan. Add the chicken back to the pan. Pour the prepared sauce over the browned chicken. Bring to a hard boil. Reduce heat and simmer for about 10-15 minutes, or until sauce is thickened and chicken is cooked thoroughly, stirring occasionally.
Step 5: Sprinkle with sesame seeds and serve over fried rice!