4 c. peanut oil for frying
1 1/2 lb. boneless chicken breast (dark meat also may be used)
1/2 c. reduced-sodium soy sauce
1 c. low-sodium chicken broth
1/2 c. sugar
2 tsp. oyster sauce
1 tsp. hoisin sauce
2 tsp. white wine
3/4 tsp. minced fresh garlic
1 tsp. white vinegar
1/2 tsp. chili paste
3 tbsp. toasted sesame oil
5 tbsp. sherry
6 tbsp. cornstarch

Place peanut oil in wok or deep-fat fryer and heat over medium-high heat. Trim fat off chicken breasts and cut lengthwise into 1/2 inch wide strips. Combine sauce and set aside. In a medium-size bowl, combine sesame oil, sherry and cornstarch for chicken coating. Toss chicken strips in coating ingredients. When oil reaches 370 degrees or a haze forms above it, deep-fry chicken until tinged light golden brown, about 2 to 3 minutes. Remove from oil with a slotted spoon and allow to drain on several thicknesses of paper towels.

Pour oil out of wok; a small amount will remain. Replace over medium- high heat. Add sauce mixture and stir 20 seconds. Add cooked chicken and stir-fry about 10 seconds longer to warm and meld flavors. Serve immediately with steamed rice. Makes 4 servings.

Note: Oyster sauce is a dark-brown sauce made of oysters, brine and soy sauce, cooked until thick. Hoisin sauce is a thick, dark-brown sauce made of soybeans, garlic, chili peppers and other spices. Chili paste is made of fermented fava beans, flour, red chili peppers and garlic; toasted sesame oil is a strong-flavored oil pressed from toasted sesame seeds.