• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a cutting board and a boning or utility knife, slice the boneless 2 pounds chicken breasts or thighs into 1-inch bite sized pieces.
• With a second cutting board and Chef's knife, mince 2 cloves garlic. Chop the 1/2 cup sliced water chestnuts into small pieces.
• If using chicken bouillon to make the broth, mix 2 cubes chicken bouillon + 2 cups of water (boiling) until dissolved. Set aside until ready to use.

Fry the Chicken

• In a gallon plastic bag, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 2 teaspoons seasoned salt, and 1 teaspoon freshly ground black pepper. Mix well. Add to the bag the prepared chicken pieces and shake well until all the pieces are coated.
• Heat a large skillet, shallow Dutch oven, or Wok with 1/3 cup peanut oil.
• Add the pieces of chicken and cook until golden brown on all sides. Try not to crowd the pan, though, for better browning. Once browned, transfer the chicken to a serving bowl or platter and keep warm.

Prepare the Sesame Sauce

• In a medium bowl, combine the chopped water chestnuts, chicken broth, 1/2 cup granulated sugar, 1/4 cup cornstarch, 2 tablespoons red wine vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon chili powder, and 1/4 teaspoon freshly ground black pepper. Whisk together until the cornstarch has dissolved.
• Melt 2 tablespoons butter in the skillet or shallow Dutch oven on low heat. Don't remove the fond from the bottom of the pan. Keep it and use in your sauce.
• Sauté the minced garlic until tender.
• Pour the prepared sauce over the garlic and cook on medium heat until it thickens, 3-5 minutes.
• Pour the thickened sauce over the chicken pieces and sprinkle the top with 3 tablespoons sesame seeds to garnish.
• Serve this dish over prepared white rice, such as long grain white or jasmine.
• This recipe will serve 6-8 people.