Sesame Chicken

Sesame Chicken

INGREDIENTS

- For the marinade:

- 1/2 cup soy sauce

- 1 cup chicken stock

- 1/4 cup honey

- 1/4 cup rice wine vinegar

- 3 tablespoons brown sugar, packed

- 2 tablespoons cornstarch

- 1 tablespoon sesame oil

- 1/2 cup water

- 1 1/2 pounds boneless, skinless chicken breast, cut into chunks

- For the sesame chicken:

- 1 tablespoon sesame oil

- 2 garlic cloves, minced

- 1 tablespoon fresh ginger, grated

- 1 teaspoon chili paste

- 1 1/2 cups cornstarch

- 1/2 cup flour

- 1/2 teaspoon baking soda

- 3 egg whites, beaten

- Canola oil, for frying

- 1 teaspoon sesame seeds, for garnish

- 1 bunch green onions, chopped for garnish

- Red ginger, for garnish

- Cilantro sprigs, for garnish

DIRECTIONS

- To make the marinade: Whisk together stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, sesame oil, and water in a large bowl.

- In a separate large bowl, pour 6 tablespoons of the marinade over the chicken and marinate for at least 30 minutes. Reserve remaining marinade for later. Drain chicken, dry carefully, and discard the marinade in the bowl.

- To make the chicken: Heat sesame oil in a medium saucepan over medium heat. Add garlic, ginger, chili paste, and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Add 2 cups of the marinade and continue cooking for about 3 to 4 minutes, or until the sauce has slightly thickened.

- In a large bowl, combine cornstarch, flour, baking soda, and remaining marinade until it resembles a coarse meal.

- Dip chicken first into the egg whites, and then dredge in the cornstarch-flour mixture, pressing to coat.

- Heat oil in a large heavy-bottomed stock pot until it reaches approximately 350ºF or a pinch of flour thrown in starts to simmer and fry. Add chicken and fry until golden brown, approximately 2 to 3 minutes. Drain on paper towels.

- Toss chicken in warmed sauce and serve immediately garnished with sesame seeds, green onions, red ginger, and cilantro sprigs.