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Sesame Chicken
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Ingredients
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Step by step
Method
6 steps
- 1
Stir the broth, honey, soy sauce, ketchup, brown sugar, vinegar, sriracha, sesame oil, garlic, 1 tablespoon cornstarch, and ground ginger in a wide skillet. Leave it at room temperature while you prep the chicken.
- 2
Cut 1½ pounds chicken into 1-inch cubes and pat dry. Season with salt and pepper. Heat about 4 inches oil in a heavy pot to 365°F.
- 3
Whisk ⅔ cup cornstarch, flour, garlic powder, onion powder, and baking soda in a bowl. Stir in the cold club soda, 2 tablespoons soy sauce, and egg white; the batter should look like thin paint.
- 4
Toss the chicken through the batter. Fry in batches for 2–3 minutes per side, turning when the underside is crisp and golden. Move pieces to a wire rack so steam can escape.
- 5
For extra crunch, let the first batch cool for a few minutes and fry it again at about 375°F for 30 seconds. Keep the oil temperature steady between batches.
- 6
Bring the sauce to a boil over medium-high, then lower it to a simmer as soon as it thickens. Add the chicken and sesame seeds and toss until coated. Serve over rice with sliced green onions.