2 Chicken breast
1 c. flour
2 tbsp. cornstarch
A couple pinches of salt and pepper
1/2 tsp. chili powder
1/4 c. soy sauce
1/2 c. sherry or white cooking wine
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground red pepper
1/8 tsp. ground ginger
2 tsp. brown sugar
2 tbsp. toasted sesame seeds
3 tbsp. cornstarch
Cut each chicken breast into bite-size chunks. Pour flour, cornstarch, salt, pepper, and chili powder into a paper or plastic bag. Add in chicken. Seal the bag and shake it to evenly coat each piece. Place chicken in a strainer and shake off the excess flour.
Fry the chicken in hot oil. You don't have to deep-fry it. Just cover the bottom of your skillet with oil. Cook until golden brown on both sides.
Meanwhile, in a saucepan, combine all the ingredients for the sauce. Whisk them together. Heat over medium heat until the mixture reaches a low boil. Maintain the low boil for 5 minutes to cook off the alcohol.
Once you've browned the chicken, set the pieces on a paper towel to drain off excess oil. Then toss the chicken with the sauce. Serve over rice or udon noodles and enjoy!
OAMC Version: Cool the sauce and chicken. Pour sauce into a sandwich plastic bag; seal. Spoon the chicken into a quart-size plastic bag. Drop sealed sauce bag in with the chicken; also seal the bigger bag. Write: On cooking day, thaw, heat chicken at 400 for 10 minutes. Toss with sauce, cook for another 5 minutes and serve!