Ingredients:

3-4 boneless chicken breasts

For the sauce:

3 Tbs toasted sesame oil
1 tsp ginger, minced
1 clove garlic, minced
2 tsp chili paste
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tbs sherry vinegar
1/2 cup sugar
2 Tbs soy sauce
Peanut oil, for deep-frying
Salt
1-2 Tbs toasted sesame seeds, for garnish
2 Tbs chopped scallions, for garnish

For the marinade/batter:

4 Tbs cornstarch
6 Tbs low-sodium soy sauce
2 tsp toasted sesame oil
1 tsp kosher salt
4 Tbs all-purpose flour
4 Tbs water
1 tsp baking powder

Directions

Wash the chicken under cold running water, and pat dry with paper towels. Cut the chicken into 1-inch cubes/strips and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot,  heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken in a bowl and drizzle with the sauce tossing well to coat. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions.