Timmy Baker
Eugene, OR 

Chicken:
4 Foster Farms chicken breast halves, boneless and skinless, cut into 1” chunks
1/3 cup rice wine vinegar
1/3 cup dark sesame oil
3 Tbls chopped garlic
1/3 cup soy sauce
2 Tbls white sesame seeds
2 Tbls black sesame seeds
3 tsp cornstarch
3/4 cup flour
3 Tbls peanut oil

Dipping Sauce:
1 Tbls rice wine vinegar
2 Tbls chili paste with garlic
1 Tbls soy sauce
1 tsp sesame oil
1 tsp fresh ginger, minced
3/4 cup mayonnaise
1 Tbls sugar
1/8 – 1/2 tsp hot sauce

In large bowl, combine rice wine vinegar, sesame oil, chopped garlic and soy sauce.  Place chicken in bowl and stir well to coat.  Refrigerate for 1/2 hour.

Preheat oven to 400 F.

In medium bowl, combine black and white sesame seeds, cornstarch and flour.  Dip marinated chicken into sesame seed mixture, turning to coat well.  Pour peanut oil over large baking sheet, using pastry brush to distribute evenly.  Place chicken on pan and into oven.  Cook 15 minutes, turning once.

While chicken is cooking, prepare dipping sauce by combining in medium bowl rice wine vinegar, chili paste with garlic, soy sauce, sesame oil, ginger, mayonnaise, sugar and hot sauce.  Stir well to combine.