Crispy Takeout-Style Sesame Chicken

What you need

• 600 g (1 1/3 lb) boneless skinless chicken thighs, or breasts, cut into 2.5 cm (1 in) pieces
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp white pepper, ground
• 60 g (1/2 cup) cornstarch, for the coating
• 1 l (4 cups) vegetable oil, for frying
• 80 ml (1/3 cup) light soy sauce
• 60 ml (1/4 cup) chicken stock, or water
• 50 g (1/4 cup) brown sugar, packed
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch, for the sauce
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 2 tbsp white sesame seeds
• 2 scallions, thinly sliced
• steamed rice, for serving

Method

Restated from the original video

1. 1

   For the sauce, whisk the soy sauce, stock, sugar, rice vinegar, sesame oil and 1 tbsp cornstarch in a small bowl until smooth.

2. 2

   Toast the sesame seeds in a dry pan over medium heat, shaking often, until pale gold, 2-3 min. Tip onto a plate.

3. 3

   Beat the egg with the salt and white pepper in a large bowl. Add the chicken and toss until every piece is wet.

4. 4

   Sprinkle over the 60 g of cornstarch and toss until each piece wears a thick, tacky coat.

5. 5

   Pour the oil into a wok or deep pan to a depth of about 5 cm (2 in) and heat it to 175 °C (350 °F).

6. 6

   Fry the chicken in 2-3 batches, dropping the pieces in one by one, until crisp, golden and cooked through with no pink inside, 4-5 min.

7. 7

   Lift out onto a rack or paper towels and let the oil come back to temperature between batches.

8. 8

   Pour off all but 1 tbsp of the oil from the wok and set it over medium heat.

9. 9

   Fry the garlic and ginger until fragrant, about 30 seconds.

10. 10

    Stir the sauce again, pour it in and simmer, stirring, until thick and glossy, 1-2 min.

11. 11

    Add the chicken and toss quickly so every piece is coated while it is still crisp.

12. 12

    Scatter over the sesame seeds and scallions and serve at once with rice.

Imported from kathleenscravings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.