Sesame Chicken

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups vegetable oil, for frying
• 1/3 cup soy sauce
• 1/3 cup granulated sugar
• 3 tablespoons rice vinegar
• 2 tablespoons ketchup
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons water
• 1 tablespoon cornstarch
• 2 tablespoons sesame seeds, toasted
• 2 green onions, thinly sliced

Method

1. 1

   Season the chicken pieces with salt and pepper.

2. 2

   Set up a dredging station: place the cornstarch and flour in one shallow bowl and the beaten eggs in another.

3. 3

   Dip each piece of chicken in the egg, then coat thoroughly in the cornstarch-flour mixture, shaking off excess.

4. 4

   Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat to 350°F.

5. 5

   Fry the chicken in batches, 4 to 5 minutes per batch, until golden brown and cooked through, turning occasionally for even color.

   4:00 · Fry chicken
6. 6

   Transfer fried chicken to a paper towel-lined plate to drain while frying remaining batches.

7. 7

   In a 6-quart saucepan, whisk together the soy sauce, sugar, rice vinegar, ketchup, sesame oil, garlic, and ginger over medium heat.

8. 8

   Bring the sauce to a simmer, stirring occasionally, until the sugar fully dissolves.

   3:00 · Simmer sauce
9. 9

   In a small bowl, whisk together the water and cornstarch to form a slurry.

10. 10

    Pour the cornstarch slurry into the simmering sauce and stir constantly until thickened, about 1 to 2 minutes.

    1:00 · Thicken sauce
11. 11

    Add the fried chicken to the saucepan and toss until every piece is evenly coated in the glossy sauce.

12. 12

    Transfer to a serving platter and garnish with toasted sesame seeds and sliced green onions before serving.