| 1 | Remove bones and skin from chicken breasts. |
| 2 | Cut chicken into 2 x ?inch strips. |
| 3 | Mix egg with next 7 ingredients (through white pepper) and stir in chicken. |
| 4 | Cover and refrigerate 20 minutes. |
| 5 | Mix ?cup water and /4 cup cornstarch. |
| 6 | Heat sugar, broth vinegar, soy sauce, chili paste, 1 teaspoon oil and the garlic to boiling. |
| 7 | Stir in cornstarch mixture. |
| 8 | Cook and stir until thickened. |
| 9 | Remove from heat and keep warm. |
| 10 | Heat vegetable oil (1 ?inch in wok to 350 degrees. |
| 11 | Pull noodles apart gently. |
| 12 | Fry ?of the noodles at a time 5 seconds or until puffed, turning once. |
| 13 | Drain on paper towels. |
| 14 | Reheat oil to 350 degrees. |
| 15 | Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. |
| 16 | Remove from oil, using slotted spoon, and drain on paper towels. |
| 17 | Repeat with remaining chicken. |
| 18 | Heat oil to 375 degrees. |
| 19 | Fry about 1/3 of the chicken 1 minute or until golden brown. |
| 20 | Remove from oil and let drain on paper towels. |
| 21 | Repeat with remaining chicken. |
| 22 | Place chicken on heated platter. |
| 23 | Heat sauce to boiling, pour over chicken. |
| 24 | Sprinkle with sesame seed. |
| 25 | Arrange cellophane noodles around chicken |
