Toasted Sesame Chicken
My New Year’s resolution was to limit how much I DoorDash. (Honestly, it’s embarrassing how much I rely on the service.) With that said, it forces me to cook cuisines that I normally would just take out, like Chinese. This sesame chicken dish is akin to what you’d find in Chinese-American restaurants, and it’s a great starter recipe if you are not familiar cooking Asian or Asian-inspired cuisine.
Toasted Sesame Chicken
FOR THE CHICKEN:
- 2 egg whites
- 1 teaspoon salt
- 1 teaspoon brown sugar
- ¼ teaspoon ground black pepper
- ¾ cup cornstarch
- 1 teaspoon baking powder
- 2 pounds boneless skinless chicken thighs, cubed (or 2 pounds cubed chicken breast)
- Vegetable oil, for frying
- White rice, for serving
- Scallions, sliced, for serving
- ¼ cup toasted sesame seeds
FOR THE SAUCE:
- ¼ cup peanut oil
- 2 cloves garlic, grated on a microplane
- 1 teaspoon red pepper flakes
- ¼ cup scallions, chopped
- ¼ cup sugar
- 1 teaspoon finely grated ginger
- ¼ cup chicken broth
- 1 tablespoon sake
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- MAKE THE CHICKEN. In a bowl, whisk the whites until frothy.
- Add the salt, brown sugar and black pepper and whisk to combine.
- Add the chicken and toss until well coated.
- Add the cornstarch and baking powder and toss to combine; the mixture will become tacky.
- Bring 4 cups of vegetable oil to 350 degrees in a frying pan or wok. Carefully drop the chicken pieces, one at a time, into the hot oil and cook in batches until the chicken is golden brown and the chicken is cooked through, for 3 to 5 minutes; drain on paper towels, then transfer to a large bowl.
- Meanwhile, MAKE THE SAUCE. In a small saucepan, combine the peanut oil, garlic, red pepper flakes and scallions.
- Cook over medium-high heat until the garlic begins to fry.
- Add the sugar and stir until dissolved.
- Add the ginger, chicken broth, sake, soy sauce and sesame oil and stir to combine.
- In a small bowl, combine the cornstarch and 2 tablespoons of water; mix to create a slurry.
- Add the slurry to the sauce and bring to a simmer and cook until thickened, for 2 minutes.
- Pour the sauce over the chicken, add the sesame seeds and toss to coat; serve over white rice and garnish with scallions and a generous sprinkling of sesame seeds.