Sesame Chicken

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  In a large bowl, whisk together water, flour, cornstarch, baking powder, salt, and garlic powder until smooth. The consistency should resemble a thin pancake batter.
  • 3/4 cup water (180 g)
  • 1/2 cup flour (60 g)
  • 1/3 cup cornstarch (40 g)
  • 1 tbsp baking powder (12 g)
  • 1 tsp salt (6 g)
  • 1 tsp garlic powder (3 g)
• Step 2
  Add the chicken cubes to the batter, ensuring each piece is well coated. Cover and refrigerate for at least two hours or overnight for best results.
  • 2 lb chicken, cut into 1-inch cubes (907 g)
• Step 3
  In a medium bowl, combine rice vinegar, soy sauce, honey, ketchup, shaoxing wine, and chili flakes. Whisk until well combined and set aside.
  • 3 tbsp rice vinegar (45 g)
  • 2 1/2 tbsp soy sauce (38 g)
  • 2 tbsp honey (42 g)
  • 2 tbsp ketchup (30 g)
  • 2 tbsp shaoxing wine (30 g)
  • 1/2 tbsp chili flakes (4 g)
    (optional) (adjust to taste)
• Step 4
  Heat the oil in a wok or large pot to 350°F (175°C).
• Step 5
  Gently stir the chicken-batter mixture to recoat any settled pieces.
• Step 6
  Working in small batches to prevent overcrowding, carefully add the battered chicken to the hot oil. Fry for 5-6 minutes until the chicken is deep golden brown and fully cooked. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining chicken.
  • 2 lb chicken, cut into 1-inch cubes (907 g)
• Step 7
  In a clean wok or large pan, bring the prepared sauce to a simmer over medium-low heat. Simmer for 3-4 minutes until the sauce reduces by approximately one quarter and becomes sticky and glossy.
  • 3 tbsp rice vinegar (45 g)
  • 2 1/2 tbsp soy sauce (38 g)
  • 2 tbsp honey (42 g)
  • 2 tbsp ketchup (30 g)
  • 2 tbsp shaoxing wine (30 g)
  • 1/2 tbsp chili flakes (4 g)
    (optional) (adjust to taste)
• Step 8
  Add the sesame oil to the sauce and stir well. Add all the fried chicken pieces and toss until evenly coated with sauce. Sprinkle with toasted sesame seeds and toss once more to distribute.
  • 1 1/2 tbsp sesame oil (21 g)
  • 2 tbsp sesame seeds (18 g)
    (for garnish)
  • 2 lb chicken, cut into 1-inch cubes (907 g)