• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 cup Kikkoman soy sauce

• 1/3 cup white vinegar
• 2/3 cup water

Whisk sugar and cornstarch together in a medium sauce pan. Add the soy sauce, vinegar and water; stir to combine. Cook over medium-low heat, stirring constantly, until thickened and glossy. Set aside and keep warm. This will make more than is needed for the sesame chicken. Store for up to three days in the refrigerator. Reheating must be done slowly.

• 4 ounces uncooked Chinese lo mein noodles
• 1/4 cup cornstarch
• 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon baking soda
• 1/4 cup water
• 1/4 teaspoon sesame oil
• 2 boneless, skinless chicken breast halves, cut into 1/2-inch strips

• oil for frying
• 1 medium green bell pepper, cut into strips
• 1 teaspoon sesame seed
• 1 cup prepared sweet and sour sauce
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 1/2 teaspoon sesame oil

Cook noodles as directed on package. Drain; cover to keep warm. In a medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking soda. Stir in water and 1/4 teaspoon sesame oil. Add chicken; mix well to combine. Heat 2 to 3 inches of oil to 375°F. Shake off excess batter and fry strips a few at a time for 3 to 5 minutes, or until light golden brown and no longer pink in the center. Drain. Reserve 1 tablespoon frying oil.

Heat reserved 1 tablespoon oil in a large skillet or wok over medium-high heat. Add peppers and sesame seed; cook and stir 2 to 3 minutes, or until peppers are crisp-tender and seed is golden brown. Add 1 cup sweet and sour sauce, 1 tablespoon sugar, vinegar and 1/2 teaspoon sesame oil; mix well. Add chicken strips and cook 1 to 2 minutes, stirring constantly until thoroughly heated through. Serve over noodles.