Sesame Chicken from Imperial Chinese Restaurant

chicken breast -- ~6-8 ounces
5 tablespoons cornstarch
pinch salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon fresh garlic
1/2 to 1teaspoon chili oil
1/2 teaspoon roasted sesame seeds
salad oil for deep frying
iceberg lettuce a handful
SAUCE:
8 tablespoons chicken broth
1 tablespoon dark soy sauce
2 tablespoons soy sauce
4 tablespoons sugar
4 tablespoons white vinegar
1 teaspoon cornstarch
1 teaspoon sake
1/2 teaspoon oyster sauce

In a small bowl, mix all sauce ingredients until well blended.

Cut chicken breast into 1/2 inch strips. Place in a bowl with water and
salt and let soak for about 15 minutes. Do not drain. Add cornstarch and
mix well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to

smooth and separate chicken strips.

Heat wok with medium flame, pour in oil for deep frying. Heat oil up to
about 325 degrees. Place coated chicken strips in piece by piece and fry
until it is crispy and cooked through. Remove chicken and pour off oil.

Heat up wok again with an additional 1 teaspoon salad oil. Add ginger,
garlic and chili oil stir frying until fragrant. Add sauce mix, stir until
thickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of
lettuce.