Sesame Chicken Recipe

Directions:

1. In medium bowl, combine sugar, 1/4 cup of the soy sauce, vinegar, 4 teaspoons of the rice wine, and chicken broth. Whisk to blend and set aside.
2. In separate bowl, combine chicken pieces, remaining 2 teaspoons soy sauce, and remaining 2 teaspoons rice wine.
3. Marinate chicken at room temperature, about 30 minutes.
4. Add egg whites and cornstarch and stir until well blended.
5. In wok, heat oil over medium-high heat. Cook chicken, in 3 batches, until golden on all sides, about 3 minutes. Remove with slotted spoon and drain on paper towls. Cover with foil to keep warm.
6. Discard all but 2 tablespoons drippings from wok and reduce heat to medium. Add garlic and pepper pods and cook, stirring frequently, until peppers blacken, about 1 minute.
7. Add reserved soy sauce mixture, increase heat to medium-high, and cook until sauce thickens, about 15 minutes. Add reserved chicken and sesame seeds and stir until coated.
8. Serve with rice and top with green onions (optional).