Sesame Chicken

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 1 large egg white
• 3 tbsp cornstarch, plus 1/2 cup for dredging
• 1/4 tsp baking soda
• 1/2 tsp salt
• Peanut or vegetable oil, for frying (about 3 cups)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1/4 cup low-sodium soy sauce
• 3 tbsp light brown sugar
• 2 tbsp rice vinegar
• 1/3 cup low-sodium chicken broth
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• Steamed white rice, for serving

Before you cook

• In a medium bowl, whisk the egg white with 3 tbsp cornstarch, the baking soda, and salt until smooth
• Add the chicken pieces to the egg white mixture and toss to coat evenly, then let sit 15 minutes
• In a small bowl, mix the minced garlic and ginger
• In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, chicken broth, and sesame oil
• Stir together the cornstarch and water in a small cup to make the thickening slurry
• Spread the remaining 1/2 cup cornstarch on a plate for dredging

Steps

1. Heat 3 cups of oil in a wok or deep heavy pot to 350°F
2. Lift each piece of marinated chicken from the egg white mixture and roll it in the dredging cornstarch until fully coated
3. Lower the coated chicken pieces into the hot oil in small batches, frying each batch about 3 minutes until pale gold
4. Lift the chicken out with a slotted spoon and drain it on a wire rack or paper towels
5. Let the oil come back up to 375°F
6. Return all the chicken to the oil and fry a second time for about 2 minutes until deep golden brown and crisp
7. Drain the chicken on a clean wire rack
8. Pour off all but 1 tablespoon of oil from the wok, or wipe out the wok and add 1 tablespoon fresh oil
9. Add the garlic and ginger to the wok over medium heat and stir for 30 seconds until fragrant
10. Pour in the soy sauce mixture and bring it to a simmer
11. Stir the cornstarch slurry into the simmering sauce and cook, stirring, until it thickens into a glossy glaze, about 1 minute
12. Add the fried chicken to the wok and toss until every piece is coated in the glaze
13. Transfer to a serving plate and sprinkle with toasted sesame seeds and sliced scallions
14. Serve immediately over steamed rice