• Rinse chicken in cold water. Drain and shake off excess water.
• In a large bowl combine all purpose and rice flour with salt, pepper, baking soda and powdered sugar. Mix well.
• Lightly beat your egg and add it to dry mixture. Add chicken pieces and mix well with your hands until all the chicken is coated.
• Heat 6-7 cups of oil in a wok or frying pan and heat until oil bubbles when chicken is added (about 350-375 F).
• Fry for about 10 minutes until chicken is lightly browned Remove from oil on to a grate where oil can drain from chicken. Let them rest for a few minutes.
• Fry them again for another 10 minutes until all pieces are golden brown and crunchy.

Sauce Time - Make while chicken is frying

• Add 1 Tbsp Canola oil and minced garlic into a pan over medium heat
• Add ketchup, rice syrup, hot pepper past and vinegar to pan and simmer for 7 minutes stirring frequently.
• Keep warm until chicken is ready
• Add twice fried chicken to sauce or together in a large bowl and stir gently with a wooden spoon.
• Sprinkle with roasted sesame seeds and server with warm rice.