Leg Quarters – debone and cut into bite sizes
1 part flour
1 part cornstarch
cooking sherry wine
sesame seeds (brown in low heat then set aside)
Season chicken with garlic powder, salt and pepper. Marinate in sherry wine and water, flour and cornstarch.
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
4 tablespoons soy sauce
1 cup sugar
1 cup water
1/4 cup vinegar
2 tablespoons cornstarch (thickener)
Dredge marinated chicken in flour. Deep fry in wok until golden brown and crispy. Pour in sauce and sprinkle with sesame seeds.