Oil (any type), for deep-frying
2 clove garlic, minced
White sesame seeds, for garnishing
1/2 cup (75 g) all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1 egg white
1-2 tablespoon oil
Pinch of salt
1 tablespoon Chinese rice vinegar or apple cider vinegar
2 teaspoons corn starch
4 tablespoons sugar
1/3 cup (80 ml) water
Mix all the ingredients in Frying Batter in a bowl until well combined, stir a few times to make sure there are no lumps and the batter is smooth. Add the chicken into the batter, stir to evenly coat with the batter.
Heat up oil in a wok or in a stockpot for deep-frying. Gently drop the chicken into the oil and loosen them up immediately to prevent the chicken from clumping together. Deep-fry the chicken to golden brown. Hence, remove the chicken for draining the excess oil by laying the chicken on a dish lined with paper towels.
Heat up 2 tablespoons of the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic before adding the Sauce.