1. Toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes. 2. In a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them). 3. Heat oil in a deep saucepan over medium heat (350 degrees F); you should use enough that it will cover the chicken pieces by at least an inch. 4. 3. Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees. 5. Use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches). 6. Fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling. 7. Meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency. 8. Continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside. 9. Once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
