2 whole chicken breasts, skin removed
1 egg
2 tbsp. cornstarch
2 tbsp. water
1 tsp. salt
2 tsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. white pepper
1/2 c. water
1/4 c. cornstarch
1 c. sugar
1 c. chicken broth
3/4 c. vinegar
2 tsp. dark soy sauce
2 tsp. chili paste
1 tsp. vegetable oil
1 clove garlic, minced
vegetable oil for frying
2 oz. rice stick noodles
2 tbsp. toasted sesame seeds

Cut chicken into 2-inch by 1/2-inch strips. Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, salt, 2 tablespoons oil, baking soda and white pepper; stir in chicken. Cover and refrigerate 20 minutes.

Mix 1/2 cup water and 1/4 cup cornstarch. Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon oil, and garlic to boiling. Stir in the cornstarch mixture; cook, whisking constantly, until thickened and bubbly. Remove from heat; keep warm.

Heat oil (1 1/2 inches in depth) in skillet or wok to 350°F. Pull noodles apart gently; fry one-fourth of noodles at a time for 5 seconds, or until puffed, turning once; drain on paper towels.

Heat oil to 375°F and fry one-third of chicken pieces for 3 minutes or until golden brown; repeat with remaining chicken. Remove from oil using slotted spoon; drain on paper towels. Place chicken on heated platter. Heat sauce to boiling; pour over chicken. Sprinkle with sesame seeds. Arrange rice stick noodles around chicken.

Makes 6 servings.