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| 1. | Combine (A) and mix well to coat chicken. |
| 2. | Shake chicken, a few pieces at a time, in a bag containing (B). Place on a baking sheet and let stand at least 10 minutes. |
| 3. | Combine (C) in saucepan with salted boiling water. Cook until tender. Set aside in cold water if the chicken is not ready. |
| 4. | Coat (A) in (B) a second time. Deep fry a few pieces at a time in very hot oil as follows: cook 10-15 seconds, remove from oil and cool 15 seconds. Repeat. On the third time, allow to cook until golden brown (about 60 seconds). Set aside to dry on a paper towel. |
| 5. | Add a few tablespoons of oil from the deep fry to a wok, and heat a few red peppers in the oil until darkened. |
| 6. | Add (D), reduce heat to low, simmer 30 seconds, add (E). Mix over low heat until thick. |
| 7. | Add (A) to wok, coating chicken in sauce. Remove and place in center of plate. |
| 8. | Reheat (C) in hot water if needed, and garnish outside of plate with it. Garnish meat with sesame seeds (optional). |
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