Japanese Style Crispy Sesame Chicken

A beautiful and tasty fusion of Japanese Style Crispy Fried Chicken and a Sweet Garlic Sesame Sauce Better than the Restaurants and lighter. Bet you can't leave any on your plate.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts (cut into 1-inch chunks)
•  oil (for deep frying, preferably peanut oil)

• Batter

• 2  eggs, lightly beaten
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon white sugar
• 3  minced garlic cloves
• 1  tablespoon  grated fresh ginger, root
• 1  tablespoon  sesame oil
• 1  tablespoon soy sauce
• 1  tablespoon  better than bouillon  chicken soup base
• 4  tablespoons potato starch
• 2  tablespoons  rice flour

• Sauce

• 3  cups water
• 2  tablespoons  better than bouillon  chicken soup base
• 1⁄4-1⁄2 cup  sushi rice  seasoning
• 1⁄2 cup potato starch
• 1  cup sugar
• 4  tablespoons low sodium soy sauce
• 4  tablespoons  sesame oil
• 4  teaspoons  chili garlic paste
• 3  minced garlic cloves

Directions

1. In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
2. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
3. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
4. Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
5. Serve with hot Calrose or Japanese rice.