Chinese Sesame Chicken

Ingredients

• 1 lb Chicken Breast (cut into 1/2 inch chunks; boneless and skinless (thighs can also be used))
• 1 Chicken Egg (egg white only for wet coating)
• 6 tbsp Soy Sauce (2 tbsp for wet coating; 1/4 cup (4 tbsp) for sauce)
• 4 tbsp Rice Wine (1 tbsp for wet coating; 3 tbsp for sauce; Shaoxing wine)
• ¼ tsp Baking Soda (for wet coating)
• 1.06 cups Cornstarch (1/4 cup for wet coating; 3/4 cup for dry coating; 1 tbsp for sauce)
• ½ cup All-Purpose Flour (for dry coating)
• ½ tsp Baking Powder (for dry coating)
• ⅓ cup Chicken Broth (for sauce)
• ⅓ cup Brown Sugar (for sauce)
• 1 tbsp Rice Vinegar (for sauce)
• 1 tbsp Sesame Oil (for sauce)
• 2 cups Vegetable Oil (2 tsp for sauce; plus more for deep frying)
• 1 tbsp Garlic (grated)
• 1 tbsp Ginger (grated)
• 3 tbsp Sesame Seeds (2 tbsp for sauce; 1 tbsp for garnish)
• 1 Scallion (bunch, thinly sliced for garnish)

Instructions

1. 1

   In a bowl, whisk together the chicken stock, brown sugar, 1/4 cup soy sauce, 3 tablespoons Shaoxing wine, rice vinegar, sesame oil, and 1 tablespoon cornstarch to prepare the sauce.

2. 2

   Heat 2 teaspoons of vegetable oil in a pan over medium heat. Sauté the grated garlic and ginger for about 1 minute until fragrant.

3. 3

   Pour the prepared sauce mixture into the pan. Bring to a simmer and cook until thickened and glossy. Stir in 2 tablespoons of sesame seeds, then remove from heat and keep warm.

4. 4

   Prepare the wet coating: In a medium bowl, whisk together the egg white, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, baking soda, and 1/4 cup cornstarch.

5. 5

   Add the chicken chunks to the wet coating and toss until every piece is thoroughly coated.

6. 6

   Prepare the dry coating: In a separate shallow dish, combine the all-purpose flour, 3/4 cup cornstarch, and baking powder.

7. 7

   Dredge the wet chicken pieces in the dry mixture, pressing to ensure a thick and even coating.

8. 8

   Heat vegetable oil for frying in a deep pot to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden brown and very crispy. Drain on a wire rack.

9. 9

   Toss the crispy fried chicken in the warm sesame sauce until fully coated.

10. 10

    Serve immediately over steamed rice, garnished with more sesame seeds and thinly sliced scallions.