Tangy sesame chicken

1. In med. bowl, combine cornstarch, flour, 1 tsp sugar, and baking soda.
2. Stiri in water and ¼ tsp sesame oil. Add chicken; mix well to combine (if coating mixture is too thick, add additional water 1 tsp at a time to thin).
3. Set aside.
4. In deep fryer, heavy saucepan, or wok, heat 2 to 3 inches of oil to 375°F.
5. Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 mins.
6. Or until light golden brown and no longer pink in the center.
7. Drain on paper towels.
8. (reserve 1 tbsp oil from deep frying).
9. heat reserved 1 tbsp oil in lg. Skillet or wok until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 mins.
10. Or until pepper is crisp-tender and seed is golden brown.
11. Add sweet and sour sauce, 1 tbsp sugar, vinegar, and ½ tsp sesame oil; mix well.
12. Add chicken strips; cook 1 to 2 mins.
13. , stirring constantly or until thoroughly heated.
14. Serve over noodles.
15. per serving - 610 cal (230 cal from fat), 26 g tot fat (4 g sat fat), 45 mg chol, 38 mg sod, 76 g carbo (1 g fiber, 23 g sugars), 18 g pro source - pillsbury classic cookbooks; 1/96.