SESAME CHICKEN

6-8 oz chicken breasts, skinless and boned
6 T. water
5 T. cornstarch
pinch of salt
1 T. vegetable oil
1/2 t. minced ginger
1/2 t. chopped garlic
1/2 to 1 t. chili oil
1/2 t. toasted sesame seeds
vegetable oil for frying
iceberg lettuce

Sauce:
8 T. chicken broth
1 T. dark soy sauce
2 T. soy sauce
4 T. sugar
4 T. white vinegar
1 t. cornstarch
1 t. sake
1/2 t. oyster sauce

In a small bowl, mix all sauce ingredients until well blended .Cut chicken breasts in 1/2" strips. Place in bowl with water and salt and let soak 15 minutes. Do not drain. Add cornstarch, mix well, coating chicken. Add 1 T. salad oil to chicken & mix to smooth & separate chicken strips. Heat wok on medium, pour in oil for deep frying. Heat oil to 325. Place coated chicken strips in piece by piece & fry until crispy & cooked through. Remove chicken, pour off oil. Heat wok again with an additional 1 tsp. salad oil. Add ginger, garlic & chili oil, stir-frying until fragrant. Add sauce mix, stir until thick. Add fried chicken strips, mix well to coat all chicken strips with sauce. Sprinkle on sesame seeds before serving on a bed of Lettuce.