Servings: 4 servings (3 to 4)
Ingredients
Batter
- 65 g cornstarch
- 2 tablespoons flour
- 1 tablespoon light soy sauce
- 1 egg white
- 0.25 teaspoon white pepper
- 80 ml water
Chicken
- 450 g chicken, preferably boneless thighs, cut into bite-size pieces
- Neutral oil, for frying
Sesame Sauce
- 3 tablespoons honey, to taste
- 2 tablespoons light soy sauce
- 1.5 tablespoons ketchup
- 1.5 tablespoons brown sugar, to taste
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine, or sake, or dry white wine
- 1 clove garlic, grated
To Finish
- 1.5 tablespoons sesame oil
- 2 teaspoons sesame seeds
- 1 green onion, chopped
- White rice, for serving
- Broccoli, for serving
Procédé
Batter
- Mix all the batter ingredients in a bowl until you have a smooth batter with the consistency of paint.65 g cornstarch, 2 tablespoons flour, 1 tablespoon light soy sauce, 1 egg white, 0.25 teaspoon white pepper, 80 ml water
- Add a little water if the batter is too thick.
Chicken
- Add the chicken pieces to the batter.450 g chicken,
- Stir gently to coat each piece well.
- Heat the frying oil to about 165 to 170°C.Neutral oil,
- Fry the chicken pieces for 5 to 7 minutes, until cooked through and golden.
- Remove the chicken from the oil.
- Turn the heat up to high to bring the oil to about 190°C.
- Fry the chicken a second time for 30 to 60 seconds, until deep golden and crispy.
- Let the chicken cool on a wire rack.
Sesame Sauce
- Mix all the sauce ingredients in a bowl until smooth.3 tablespoons honey,, 2 tablespoons light soy sauce, 1.5 tablespoons ketchup, 1.5 tablespoons brown sugar,, 1 tablespoon rice vinegar, 1 tablespoon Shaoxing wine,, 1 clove garlic,
- Pour the sauce into a large frying pan or wok.
- Bring to a boil and let it boil for 1 to 2 minutes, until the sauce thickens slightly into a glossy, sticky glaze.
To Finish
- Add the fried chicken, sesame oil and sesame seeds to the thickened sauce.1.5 tablespoons sesame oil, 2 teaspoons sesame seeds
- Toss gently for 15 to 30 seconds, just long enough to coat all the chicken in the sauce.
- Sprinkle with the green onion.1 green onion,
- Serve right away with the rice and broccoli.White rice,, Broccoli,
Notes
Don't overcook the sauce: 1 to 2 minutes of boiling is enough to get a sticky, glossy glaze. Any longer (you'll know by the smell of burnt sugar), and it turns too sticky and bitter, so you're better off making it again. If it reduces too quickly, lower the heat or add a splash of hot water. Taste the sauce before adding the chicken, and use less honey or brown sugar if you like it less sweet.
Don't leave the chicken in the hot sauce for too long: the steam would soften the coating.
The Shaoxing wine can be left out; if you do use it, the alcohol cooks off. You'll find it at Asian grocery stores; failing that, dry sherry, sake or dry white wine can stand in for it. The ketchup is a sweet store-bought ketchup. You can replace the brown sugar with dark brown sugar or muscovado sugar.
Just like at takeout restaurants, serve this chicken with rice and green vegetables: sautéed broccoli, cabbage or zucchini.
To make ahead, keep the sauce and the fried chicken separate. Reheat the chicken by frying it again briefly, or for a few minutes in the oven or air fryer at 180°C, then toss it with the hot sauce. Leftovers keep for 5 days in an airtight container in the fridge, but the chicken loses some of its crispness.
Did you make this recipe?Tag @marcwiner on Instagram!