Source: The Imperial Chinese Restaurant - Denver, Colorado

Sauce
8 tablespoons chicken broth
1 tablespoon dark soy sauce
2 tablespoons soy sauce
4 tablespoons granulated sugar
4 tablespoons white vinegar
1 teaspoon cornstarch
1 teaspoon sake
1/2 teaspoon oyster sauce/p>

In a small bowl, mix all sauce ingredients until well blended.

6 - 8 ounces (about 2 pieces) skinless and
    boned chicken breast
5 tablespoons cornstarch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1/2 - 1 teaspoon chili oil, depending on degree
    of spicy you prefer
1/2 teaspoon roasted sesame seeds
Salad oil for deep frying
Handful of Iceberg lettuce

Cut chicken breast into 1/2-inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain. Add cornstarch and mix well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to smooth and separate chicken strips.

Heat wok with medium flame, pour in oil for deep frying. Heat oil to about 325 degrees F. Place coated chicken strips in piece by piece and fry until it is crispy and cooked through. Remove chicken and pour off oil.

Heat wok again with an additional 1 teaspoon salad oil. Add ginger, garlic and chili oil, stir frying until fragrant. Add sauce mix; stir until thickened. Add fried chicken strips and mix well to coat all chicken strips with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.

Yields 4 servings.