In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside.

In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.
Serves 4-6
Notes: Don’t faint when you read the amount of sugar! I tried to make this recipe with less, but it just didn’t feel as much like the take-out version. If you do decide to reduce the sugar or use agave syrup, you may need to use more cornstarch to thicken the sauce. I suggest just thinking of it as dessert!
You could also try adding a tablespoon of dry white wine to the sauce.
Note: Tamari Sauce is well worth the money and completely delicious. If you use soy sauce consider backing off the amount as it has a stronger flavor.