Crispy Sesame Chicken

Gather all necessary ingredients and materials beforehand.

Prepare the breading mixture: Combine flour, 2 tablespoons of cornstarch, baking soda, and baking powder in a bowl. Gradually add low-sodium soy sauce, sherry, 2 tablespoons of water, vegetable oil, and a dash of sesame oil to the bowl; mix until you achieve a smooth consistency. Ensure that the chicken pieces are well-coated with the breading mixture, then cover and refrigerate for 20 minutes to allow the flavors to meld.

In the meantime, prepare the sauce: Place all the ingredients - chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic - in a saucepan over high heat. Bring the mixture to a boil, stirring occasionally until it reaches its full potential. In a separate bowl, mix 1/4 cup of cornstarch with 1/2 cup of water until smooth. Gradually add the cornstarch mixture to the boiling sauce, stirring constantly until it thickens and turns clear, approximately 2 minutes. Reduce the heat to low and keep the sauce warm until ready to serve.

Heat a significant amount of olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C), the ideal temperature for frying.

Carefully add a few battered chicken pieces to the hot oil at a time, and fry until they turn golden brown and float to the top of the oil, approximately 3 to 4 minutes. Remove the fried chicken pieces from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Arrange the fried chicken pieces on a serving platter, and pour the hot sauce over them. Sprinkle toasted sesame seeds on top as a garnish to complete the dish.