For the chicken:
¼ cup (59.1 mL) all-purpose flour
¼ cup (59.1 mL) corn starch
¼ teaspoon (1.2 ml) baking powder
¼ teaspoon (1.2 ml) baking soda
2 teaspoons (9.9 ml) sesame oil
¼ cup (59.1 mL) low sodium soy sauce
3 tablespoons (44.4 mL) water
1 ½ pounds chicken breast, cut into 1″ cubes
1 tablespoon (14.8 mL) sherry
Vegetable oil for frying
For the sauce:
2 cups (473 mL) chicken broth
½ cup (118.3 mL) Splenda® Sugar Blend
¼ cup (59.1 mL) cornstarch
2 tablespoons (29.6 mL) white wine vinegar
2 tablespoons (29.6 mL) soy sauce
2 tablespoons (29.6 mL) sesame oil
2 cloves garlic, minced
1 teaspoon (4.9 ml) sriracha sauce
⅛ teaspoon (0.6 ml) ginger powder
2 tablespoons (29.6 mL) sesame seeds, toasted, for garnish
