Sift 1 tbsp flour, 1 tbsp arrowroot, 1/8 tsp baking soda and 1/8 tsp baking powder together in a bowl.
Pour in 1 tbsp soy sauce, 2 tsp sherry, 1 tbsp water, 1/2 tsp sesame oil and stir until smooth.
Add 1/2 pound mock chicken, breasts or cubed but skinless style, and stir to coat.
Cover and refrigerate for half an hour.
While “chicken” is in the fridge, bring 1/2 cup chicken flavor broth, 1/2 cup white sugar, 1 tbsp white vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 2 tsp sriracha and 1 clove minced garlic to a boil in a saucepan over medium heat.
Dissolve 1/8 c arrowroot in 1/4 c water and stir into the boiling sauce. Simmer approximately 2 minutes until thickened and clear.
Reduce heat to low and cover.
Heat a quarter inch of oil in a saucepan. Drop in battered “chicken” pieces and fry until browned and batter is slightly crisped. This should take a few minutes on each side.
Drain on a paper towel and serve with the sauce, sprinkled with sesame seeds.