Crispy Sesame Chicken

Method8 steps

1. 1

   Step 1: Cut all 450 g boneless skinless chicken thighs into roughly 1-inch (2.5 cm) cubes. Mix them with 1 tsp marinade chicken powder, the selected ½ tsp MSG, ½ tsp sugar, ¼ tsp white pepper, ½ tsp baking soda, the 4 minced marinade garlic cloves, 1 tsp minced fresh ginger, 1 tbsp marinade sesame oil, 1 tbsp Chinese cooking wine and 1 tbsp marinade cornstarch. Cover and marinate in the refrigerator for 20 minutes; prepare the separate sauce and wet batter during this wait.

   Refrigerate the mixed chicken marinade · 20 minUses 450 g boneless skinless chicken thighs · 1 tsp chicken powder (for marinade) · ½ tsp MSG for the marinade · 1/2 tsp sugar · 1/4 tsp white pepper · 1/2 tsp baking soda · 4 garlic cloves, minced · 1 tsp ginger

   
2. 2

   Step 2: For the separate sauce, whisk all 3 tbsp sauce water, 3 tbsp low-sodium soy sauce, 2 tbsp rice wine vinegar, 2 tbsp sauce sesame oil, 1 tbsp oyster sauce, 2 tbsp brown sugar, ½ tsp sauce chicken powder, ½ tbsp sauce sesame seeds and ½ tbsp sauce cornstarch together until smooth. Hold this entire premix for later; stir it again before pouring into the pan.

   Uses 3 tbsp water · 3 tbsp low-sodium soy sauce · 2 tbsp rice wine vinegar · 2 tbsp sesame oil (for sauce) · 1 tbsp oyster sauce · 2 tbsp brown sugar · 1/2 tsp chicken powder (for sauce) · 1/2 tbsp sesame seeds

3. 3

   Step 3: In another bowl whisk the separate ½ cup batter cornstarch, 1 cup self-raising flour and 1½ cups cold batter water into a smooth wet batter. Once the chicken’s twenty-minute marinade is complete, dip pieces from that earlier batch into this batter so they are coated for frying. Keep the separate sauce and its cornstarch out of this bowl.

   Uses ½ cup batter cornstarch · 1 cup self-raising flour · 1½ cups cold batter water · All earlier chicken after its completed twenty-minute marinade

4. 4

   Step 4: Heat the separate deep-frying oil in a deep pan or wok to 350°F (about 175°C). Fry the earlier battered chicken in uncrowded batches for 6–7 minutes per batch, until golden, crisp and fully cooked through. Check that the thickest pieces reach at least 74°C (165°F), continuing as needed. Lift out and drain each cooked batch, then repeat until all the chicken is cooked. Keep the measured 2 tbsp stir-fry oil separate for the next phase.

   Fry each chicken batch · 7 minUses All earlier battered chicken, cooked in as many uncrowded batches as needed · Separate deep-frying oil; pan-dependent amount and uptake unknown

5. 5

   Step 5: In a clean wok or pan, heat the separate measured 2 tbsp stir-fry oil. Add all 4 minced stir-fry garlic cloves and sauté for 1 minute, until fragrant without burning.

   Sauté the separate sauce garlic · 1 minUses 2 tbsp separate stir-fry oil · All 4 separately minced stir-fry garlic cloves

6. 6

   Step 6: Stir the complete earlier sauce premix again to redistribute its cornstarch, then pour all of it into the fragrant garlic and stir-fry oil. Bring it to a simmer and cook, stirring, until it thickens into a glossy glaze.

   Uses All earlier measured sesame sauce, stirred again before use · All earlier sautéed garlic and its measured oil

7. 7

   Step 7: Add all the earlier fully cooked, drained crispy chicken to the thickened sesame glaze. Toss until every piece is evenly coated with the complete sauce.

   Uses All earlier fully cooked and drained chicken batches · All earlier thickened garlic-sesame glaze

8. 8

   Step 8: Divide the finished sesame-glazed chicken and ready hot steamed rice into 3 servings. If using them, garnish with the sliced spring onions and extra garnish sesame seeds, keeping these additional supplies distinct from the measured ½ tbsp seeds already in the sauce. Serve promptly.

   Uses All earlier cooked chicken and complete sesame glaze · Ready hot steamed rice to serve three; amount unspecified · Optional sliced spring onions for garnish · Optional additional sesame seeds for garnish