Sesame Chicken
from https://www.thespruceeats.com/ (used to be chinese.about.com)

Sesame chicken is a Chinese American dish commonly found in Chinese take-out and buffet restaurants in the United States. The dish is very similar to General Tso's chicken, but the taste of the Seasame Chicken is sweet rather than spicy and is sprinkled with sesame seeds. And, like that dish, likely derives from Hunan cuisine.

The dish uses chicken (usually thigh) pieces that are boned, battered, and deep-fried, then dressed with a translucent, reddish-brown, semi-thick, sauce made from corn starch, vinegar or wine, chicken broth, and sugar, the last of which is a major contributor to sesame chicken's relative sweetness. Sesame chicken is generally served with steamed white rice made from Oryza sativa and steamed green broccoli.

FMM: This was good, but I would not say that it is a favorite Chinese dish of mine.

3 whole boneless chicken breasts

[Note: Tyler Florence has a recipe for Sesame Chicken which uses almost exactly the same marinade ingredients, but his recipe calls for twice the amount of each ingredient for 3 boneless chicken breasts.]

Marinade:
2 tablespoons light soy sauce (4 tablespoons)
1 tablespoon cooking wine or dry sherry (2 tablespoons)
a few drops of sesame oil
2 tablespoons flour (4 tablespoons)
2 tablespoons cornstarch (4 tablespoons)
2 tablespoons water (4 tablespoons)
1/4 teaspoon baking powder (1/2 teaspoon)
1/4 teaspoon baking soda (1/2 teaspoon)
1 teaspoon vegetable oil (2 teaspoons)

[Tyler Florences sauce recipe is almost the same as the recipe below except he uses 2 cups chicken broth and no water, adds 1 tsp. minced ginger, and cuts the sugar back to 1/2 cup. He also adds an additional garnish: 2 to 3 tablespoons finely chopped scallions.]

Sauce:
1/2 cup water (omit)
1 cup chicken broth (2 cups)
1/8 cup vinegar
1/4 cup cornstarch (corn flour)
1 cup sugar - (1/2 cup was plenty sweet, try 2/3 or 3/4 cup if you want it a little sweeter)
2 TB dark soy sauce 
2 TB sesame oil 
1 tsp chili paste, such as Sambal Oelek, or more if desired
1 clove garlic (minced)
[1 tsp. minced ginger]

2 tablespoons toasted sesame seeds, for garnish
[2 to 3 tablespoons finely chopped scallions]
3 1/2 - 4 cups peanut oil for deep-frying

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: 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.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds.

Serve the Sesame Chicken with rice.