Sesame Chicken

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? No change :-)
**Grain Free?? Leave out flour and cornstarch
**Paleo?? Use coconut aminos instead of soy sauce, use homemade chicken broth instead of wine, leave out flour and cornstarch, add vinegar if comfortable, use coconut sugar instead of white or another sugar substitute

Serves: 4

Ingredients:

2 Tbs soy sauce + 4 Tbs soy sauce
1 Tbs sherry
2 Tbs sesame oil + 2 Tbs sesame oil
2 Tbs gluten free flour (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/4 cup cornstarch + 1/4 cup cornstarch
1/2 cup water + 1/2 cup water
1/2 tsp baking soda
1 tsp olive oil (or any oil of your choice)
4 boneless chicken breasts (cut into small cubes)
4 cups vegetable oil for frying (or any other frying oil or your choice)
1 cup chicken broth
1/4 cup rice vinegar (or other gluten free vinegar)
1 cup white sugar
1 tsp chili sauce or paste
1 clove garlic, minced
4 Tbs sesame seeds

Directions:

1. In a large bowl or gallon sized Ziploc baggies combine 2 Tbs soy sauce, sherry, 2 Tbs sesame oil, flour, 2 Tbs cornstarch, 2 Tbs water, baking soda and 1 tsp oil and mix well
2. Put the chicken into the bowl or baggie and mix very well, making sure all pieces are covered, put in refrigerator for at least 15 minutes
3. Heat frying oil in a large saucepan
4. In a small saucepan combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 4 Tbs soy sauce, 2 Tbs sesame oil, chili sauce and garlic
5. Bring the sauce to a boil stirring constantly, then lower heat to a low flame stirring occasionally, let sauce cook for about 15-20 minutes
6. Fry the chicken in batches so there is a single layer of chicken in the saucepan until they are golden brown and cooked all the way through, about 10 minutes per batch, drain chicken on a plate with paper towels
7. Place chicken in a large bowl and top with sauce, mix well then sprinkle sesame seeds on top

Tastes great with white rice and broccoli