Sesame Chicken

By johandi

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 1/2 cups cornstarch
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3 large egg whites, beaten
• Mazola corn oil, for frying
• Sesame seeds, for garnish
• Sliced green onions, for garnish
• For the marinade
• 1 cup chicken stock
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice wine vinegar
• 3 tablespoons brown sugar, packed
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil, divided
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon chili paste

Details

Preparation time 40mins
Cooking time 50mins
Adapted from damndelicious.net

Preparation

Step 1

To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.