Prepare rice according to package instructions. Set aside and keep warm. (This can be done after cooking chicken - or, if you are capable or have help, at the same time.)

Place flour, 2 tablespoons cornstarch, baking powder in a medium bowl. Whisk to combine.

Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil. Mix with whisk until smooth. Set aside.

Place chicken on a work surface. Cut meat into bite-sized cubes.

Add cubes to prepared batter. Toss to fully coat.

Cover bowl with plastic wrap and place in refrigerator to chill for 20 minutes.

In a medium saucepan, add chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chili paste and garlic.

Place saucepan over medium high heat and bring to a low boil.

Place 1/4 cup cornstarch and 1/2 cup of water in a small bowl. Stir to dissolve.

Pour mixture into boiling sauce. Stir to combine.

Reduce heat and continue to simmer until the sauce thickens.

Reduce heat to low, and keep sauce warm.

Place broccoli florets, pepper pieces and onion pieces in a large skillet that has a lid.

Add 1 tablespoon water, butter and 1 1/2 teaspoons soy sauce.

Place skillet over medium heat and bring to a low boil.

Cover and steam for 4 - 6 minutes or until vegetables are crisp-tender.

Remove from heat and set aside.

Pour vegetable oil (for frying) into a deep-fryer or large saucepan to a depth for deep frying.

Turn on high or place over high heat and bring oil to a temperature of 350°F as measured on a candy thermometer.

When oil is hot, drop-in battered chicken pieces, a few at a time, do not crowd, and fry until golden brown, about 3 to 4 minutes.

Remove to a paper towel-covered plate to drain.

Repeat with the remaining chicken pieces.

Toss fried chicken pieces and prepared vegetables into pan with prepared hot glaze. Stir to coat. Increase heat to medium just before serving.

Place prepared warm rice onto a serving plate.

Pour or spoon chicken pieces, vegetables and sauce over rice.

Sprinkle with toasted sesame seeds to garnish.

Serve hot.