Sesame Chicken

8 mins
Serves 1
youtube.com

Directions

  1. 1Cut boneless and skin on chicken leg into 1-inch size pieces. You can use chicken breast if you wish to.
  2. 2Cut boneless and skin on chicken leg into 1-inch size pieces. You can use chicken breast if you wish to.
  3. 3Cut boneless and skin on chicken leg into 1-inch size pieces. You can use chicken breast if you wish to.
  4. 4Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix everything until well combined. Cover it and let it sit for 40 minutes.
  5. 5Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix everything until well combined. Cover it and let it sit for 40 minutes.
  6. 6Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix everything until well combined. Cover it and let it sit for 40 minutes.
  7. 7Add half of the starch into a big container. Spread it out. Add in the chicken. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes or until the chicken is coated nicely
  8. 8Add half of the starch into a big container. Spread it out. Add in the chicken. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes or until the chicken is coated nicely
  9. 9Add half of the starch into a big container. Spread it out. Add in the chicken. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes or until the chicken is coated nicely
  10. 10Heat up the oil to 380 F. Add the chicken piece by piece. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits.
  11. 11Heat up the oil to 380 F. Add the chicken piece by piece. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits.
  12. 12Heat up the oil to 380 F. Add the chicken piece by piece. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits.
  13. 13Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken.
  14. 14Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken.
  15. 15Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken.
  16. 16In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
  17. 17In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
  18. 18In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
  19. 19Put your wok on the stove and pour all the sauce in. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. Keep stirring until it reaches a thin syrup texture.
  20. 20Put your wok on the stove and pour all the sauce in. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. Keep stirring until it reaches a thin syrup texture.
  21. 21Put your wok on the stove and pour all the sauce in. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. Keep stirring until it reaches a thin syrup texture.
  22. 22Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated nicely. Take them out.
  23. 23Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated nicely. Take them out.
  24. 24Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated nicely. Take them out.
  25. 25Garnish it with some diced scallion and you are done.
  26. 26Garnish it with some diced scallion and you are done.
  27. 27Garnish it with some diced scallion and you are done.

Ingredients

  • 1 lb chicken thigh
  • 1 lb chicken thigh
  • 1 lb chicken thigh
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp garlic
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 1.5 tsp soy sauce
  • 1.5 tsp soy sauce
  • 1.5 tsp soy sauce
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.375 tsp baking soda
  • 0.375 tsp baking soda
  • 0.375 tsp baking soda
  • 1 egg white
  • 1 egg white
  • 1 egg white
  • 0.5 tbsp starch
  • 0.5 tbsp starch
  • 0.5 tbsp starch
  • 1 cup Potato starch
  • 1 cup Potato starch
  • 1 cup Potato starch
  • 2 cups oil
  • 2 cups oil
  • 2 cups oil
  • 2 tbsp Honey
  • 2 tbsp Honey
  • 2 tbsp Honey
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 2.5 tbsp Soy sauce
  • 2.5 tbsp Soy sauce
  • 2.5 tbsp Soy sauce
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 2.5 tbsp ketchup
  • 2.5 tbsp ketchup
  • 2.5 tbsp ketchup
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 2 tsp Sweet potato starch
  • 2 tsp Sweet potato starch
  • 2 tsp Sweet potato starch
  • 2 tsp water
  • 2 tsp water
  • 2 tsp water
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1.5 tbsp toasted sesame seeds
  • 1.5 tbsp toasted sesame seeds
  • 1.5 tbsp toasted sesame seeds
  • 0 scallion
  • 0 scallion
  • 0 scallion

Equipment

knifebowlwhiskspray bottlebig containerwoktongsspatula