Sesame Chicken

• servings: Serves: 3 people

Ingredients

For the marinade

• 454g / 1 pound boneless chicken breast

• 9g / 1 Tbsp minced garlic

• 1.2g / ½ tsp ground black pepper or to taste

• 11g / 2 tsps soy sauce

• 2.9g / ½ tsp salt

• 1.6g / ⅓ tsp baking soda

• 1egg

• 22.5g / 3 Tbsps sweet potato starch

• 120g / 1 cup sweet potato starch (to coat the chicken)

For the sauce

• 38g / 3 Tbsps brown sugar

• 42g / 2 Tbsps honey

• 42g / 2.5 Tbsps soy sauce

• 43g / 2.5 Tbsps ketchup

• 16g / 1 Tbsp Chinese black vinegar

• 5g / 2 tsps sweet potato starch

• 52.5g / 3.5 Tbsps water

For the stir-fry

• 550g / 2.5 cups oil to deep-fry the chicken

• 13.6g / 1 Tbsp sesame oil

• 13.5g / 1.5 Tbsps toasted sesame seeds

• 6g / 1.5 Tbsps diced scallion for garnish

Directions

1. Cut the boneless chicken breast into ⅓-inch thick slices. In a mixing bowl, combine the chicken, minced garlic, soy sauce, salt, ground black pepper, baking soda, egg, and 3 Tbsps of sweet potato starch. Stir thoroughly until the chicken is well coated, and then let the mixture rest for 20 minutes.

2. Evenly spread 1 cup of sweet potato starch into a big container. Add the marinated chicken, leaving some space between each piece. Put on the lid and shake for a minute or until all the chicken pieces are coated evenly.

3. Take the chicken out and use a spider strainer to shake off the excess starch. You may need to do this in a few batches.

4. Let the chicken pieces rest for 15 minutes to allow the starch to bond well. Otherwise, it will fall off a lot while deep frying.

5. Heat the oil in a wok to 380°F (193°C). Fry the chicken for 2-3 minutes or until lightly golden. Remove from the oil and let the chicken rest on a drying rack for 15 minutes. I suggest frying the chicken in two batches to avoid crowding the wok. Between each fry, use a fine sieve to remove the starch clumps from the oil; otherwise, it will compromise the taste of the dish.

6. Increase the oil's temperature to 400°F (204°C). Double-fry the chicken for 2-3 minutes or until golden brown. Take the chicken out and set it aside.

& Chef's Secret: Double-frying will reinforce the crunchiness so the coating stays crispy longer.

7. In a large bowl, combine the brown sugar, honey, soy sauce, ketchup, vinegar, water, and sweet potato starch.

8. Pour the sauce into a large wok and stir over medium heat for a few minutes or until the sauce is thickened.

9. Add the fried chicken, sesame oil, and toasted sesame seeds, and then toss everything until the chicken is coated nicely with the sauce.

10. Sprinkle some diced scallions as garnish. Serve with white rice.

Notes

& Ingredients Tips:

1. Chinese black vinegar can be replaced by balsamic vinegar. 2. There are two different forms of sweet potato starch available in the Asian market (fine and coarse). The coarse kind makes the crispiest sesame chicken. If you don't have it, use potato starch or cornstarch and follow the method below to improve the texture.

• Spray a little bit of water on the starch. Give it 20 seconds to allow the starch to clump up into little balls. • Fluff the starch by using a whisk. Then spray on more water, wait for 20

seconds, and whisk it again. • Do this four times in total, and you will create some starch lumps, which will

give some extra crunch to the chicken.