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Calories per serving: 450
1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 cup low sodium soy sauce
1 1/2 lbs. chicken breast, cut into 1" cubes
Vegetable oil for frying (cover bottom of pan)
1/2 cup SPLENDA® Sugar Blend
2 tablespoons white wine vinegar
2 tablespoons low sodium soy sauce
1 teaspoon sriracha sauce
1/8 teaspoon ginger powder
2 tablespoons sesame seeds, toasted, for garnish
In a large mixing bowl, whisk together sherry, flour, corn starch, baking powder, baking soda, soy sauce, sesame oil and water.
Place chicken cubes into flour mixture and refrigerate until ready to cook.
Heat oil to 375°F for frying.
Place battered chicken cubes in hot oil and cook until they float and are golden brown.
Place chicken on a paper towel lined cookie sheet and keep warm in oven.
Continue until all the chicken is done.
In a large sauce pot, whisk together all of the sauce ingredients.
Bring to a simmer and cook until thickened.
Place chicken on a serving platter and top with sauce. Serve with rice if desired.
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