Serves 1
Directions
- 1Cut up some chicken thighs into bite-sized pieces.
- 2Marinate the chicken with 1 egg white, a dash of soy sauce, a little bit of salt, plenty of white pepper, and a couple of tablespoons of cornstarch.
- 3Thoroughly mix the chicken marinade and let it rest for an hour in the fridge.
- 4Start the sauce with a little bit of honey, a little bit of brown sugar, some soy sauce, rice vinegar, a little drizzle of sesame oil, a couple tablespoons of water, and a nice squeeze of ketchup.
- 5Mix the sauce until all the sugar is dissolved.
- 6Prepare a super easy dredge starting with a 2 to 1 ratio of cornstarch to AP flour.
- 7Add a nice pinch of salt and MSG to the dredge.
- 8Ensure every nook and cranny of your chicken is coated before dropping it in 375-degree peanut oil.
- 9Once the chicken is a beautiful golden brown, pull it out of the oil.
- 10While the chicken cooks, heat up the sauce in a wok.
- 11After the sauce has been boiling for a couple of minutes, drop in a little bit of a cornstarch slurry.
- 12Once the sauce is thick and beautiful, add in all of the fried chicken.
- 13Grate in one clove of garlic to finish off the dish.
- 14Add the white part of a couple of scallions to the chicken.
- 15Add sesame seeds.
- 16Serve the sesame chicken over a bed of white rice.
Ingredients
- 4 to 6 boneless skinless chicken thighs
- 1 egg white
- 0.5 tbsp soy sauce
- 2 cloves grated garlic
- salt
- white pepper
- 2 tbsp corn starch
- to coat corn starch
- peanut oil
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2.5 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 tbsp water
- 0.5 tbsp corn starch and water
- 1 clove garlic
- sesame seeds
- scallions
- white rice
- MSG
Equipment
knifecutting boardbowlwhiskpanwokstrainergraterchopsticks
Tips
- Adding MSG will make your food super yummy and it's a complete myth that it's bad for you. If you're not on the MSG train yet, I recommend you give it a try.
- If you don't want MSG in your dredge, just don't add it
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