BETTER THAN TAKEOUT – Sesame Chicken Recipe

By Souped Up Recipes · 40 min

Ingredients

Instructions

1. Cut the chicken into bite-size pieces. Marinate with garlic, soy sauce, salt, black pepper, baking soda, egg white and 1/2 tbsp sweet potato starch. Mix well and rest 40 minutes.
2. Make the starch lumps: spritz a little water over the starch, wait 10 seconds, then fluff with a whisk. Repeat this four times in total.
3. Coat the marinated chicken in the starch, shaking off the excess. Rest 15 minutes before frying.
4. Heat oil to 380 F. Fry the chicken in two batches for a few minutes, until lightly golden. Remove and rest 15 minutes.
5. While waiting, skim the starch clumps out of the oil with a fine sieve.
6. Keep the oil at 380 F and fry the chicken again for 2-3 minutes, until golden brown. Rest on the side.
7. In a large bowl, combine brown sugar, honey, soy sauce, ketchup, water and vinegar.
8. In a separate bowl, mix 2 tsp starch with 2 tsp water.
9. Simmer the sauce in a large wok over medium heat, then stir in the starch water to thicken.
10. Add the chicken to the wok with a drizzle of sesame oil and 1.5 tbsp toasted sesame seeds. Toss until coated.
11. Garnish with diced scallion and serve with white rice.

Summarized from Souped Up Recipes's video. Watch it for the details.

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