1In a bowl combine 2.5 cups of cornstarch,and 1 tsp of ginger.
2Cube the chicken breast into bite sized pieces and drudge in the seasoned corn starch
3Fill a large skillet with oil until it is about 2 inches deep and turn onto med heat. Let oil heat and then fry coated chicken pieces till cooked through approx 8mins. Repeat until all chicken is cooked.
4Take chicken out of oil and let drain on a plate with paper towel.
5While chicken is frying prepare sauce in a large wok. Start by lightly toasting the sesame seeds over med heat. Next add the soy sauce, water, sugar, ginger, garlic, sesame oil and cornstarch. Stir with a wisk.
6Increase heat on wok to high stirring constantly. As soon as sauce starts to thicken remove from heat but continue stirring. Sauce will continue to thicken. If sauce is to thick add small amount of water and stir. Once sauce is perfect consistency (it should coat a spoon) then set aside.
7Once all the chicken is fried add to wok with sauce and stir...serve with jasmine rice and veggies or egg rolls.mmm