Instructions: Remove bones and skin from chicken breasts. Cut chicken into 2 x 1/2 inch strips. Mix egg with next 7 ingredients (through white pepper) and stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and /4 cup cornstarch. Heat sugar, broth vinegar, soy sauce, chili paste, 1 teaspoon oil and the garlic to boiling. Stir in cornstarch mixture. Cook and stir until thickened. Remove from heat and keep warm. Heat vegetable oil (1 1/2 inch in wok to 350 degrees. Pull noodles apart gently. Fry 1/4 of the noodles at a time 5 seconds or until puffed, turning once. Drain on paper towels. Reheat oil to 350 degrees. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil, using slotted spoon, and drain on paper towels. Repeat with remaining chicken. Heat oil to 375 degrees. Fry about 1/3 of the chicken 1 minute or until golden brown. Remove from oil and let drain on paper towels. Repeat with remaining chicken. Place chicken on heated platter. Heat sauce to boiling, pour over chicken. Sprinkle with sesame seed. Arrange cellophane noodles around chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.