Serves 4–6

The secret to this popular restaurant dish lies in the sauce — adjust the sweetness level by increasing or decreasing the ratio of vinegar to sugar.

3 whole boneless chicken breasts

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

⅛ teaspoon sesame oil

2 tablespoons flour

¼ teaspoon baking powder

¼ teaspoon baking soda

2 tablespoons water

6 tablespoons cornstarch, divided

1 teaspoon vegetable oil

½ cup water

1 cup chicken stock or broth

2 tablespoons dark soy sauce

½ cup vinegar

2 teaspoons chili sauce with garlic

1 large clove garlic, minced

1 teaspoon rice vinegar

¾ cup sugar

2 tablespoons sesame seeds

4–6 cups oil for deep-frying

• Cut the chicken into cubes. Mix in the soy sauce, rice wine, sesame oil, flour, baking powder, baking soda, water, 2 tablespoons cornstarch, and vegetable oil. Marinate the chicken for 30 minutes.

• In a medium bowl, combine ½ cup water, chicken stock, dark soy sauce, vinegar, chili sauce with garlic, garlic clove, rice vinegar, sugar, and 4 tablespoons cornstarch. Set aside.

• Heat oil in wok to 350°F. Add the marinated chicken and deep-fry until golden brown. Remove from the wok with a slotted spoon and drain on paper towels.

• Raise the oil temperature in the wok to 400°F. Deep-fry the chicken a second time, until it turns golden brown. Remove and drain.

• Give the sauce a quick stir. Bring to a boil in a medium-sized saucepan. Pour over the deep-fried chicken. Garnish with the sesame seeds.

Double Deep-frying

Deep-frying meat twice is another technique Chinese restaurant chefs have in their cooking repertoire. Besides adding a crispier coating, the second frying seals in the meat's juices. Replacing egg in the batter with vegetable oil helps increase the crispiness.