Sesame Seed Chicken

Recipe adapted from Browneyedbaker.com

Ingredients

Marinade

• 1 cup of chicken broth
• ½ cup water
• ½ cup soy sauce
• ¼ cup honey
• ¼ cup rice wine vinegar
• 3 tablespoons light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1½ pounds boneless chicken, cut into 1-inch chunks

Sauce

• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon chili paste, optional

Coating

• 3 egg whites
• 1½ cups cornstarch
• ½ cup all-purpose flour
• ½ teaspoon baking soda

Preparation

1. Combine the 1 cup of chicken broth, ½ cup water, ½ cup soy sauce, ¼ cup honey, ¼ cup rice wine vinegar, 3 tablespoons light brown sugar, 2 tablespoons cornstarch, 1 tablespoon sesame oil.
2. Take 6 tablespoons of the marinade and chicken and add to a resealable plastic bag, allowing to marinate in the refrigerator for at least one hour.
3. In a large sauce pan, add the 1 tablespoon of remaining sesame oil and saute the minced cloves of garlic, the 1 tablespoon of grated ginger, and the 1 teaspoon of chili paste until fragrant.
4. Add 2 cups of the marinade and whisk until the mixture starts to thicken and turn a darker brown. Once done, remove from the heat and cover.
5. In a bowl, whisk the 3 eggs whites until foamy. In a separate bowl combine the 1½ cups cornstarch, ½ cup all-purpose flour, ½ teaspoon baking soda, and remaining marinade.
6. Remove the chicken from the marinade and pat dry before tossing into the eggs whites. Remove and coat chicken in corn starch and flour mixture, setting aside on a plate.
7. Add oil to deep pot and heat until about 350°F. Carefully add chicken and fry until golden brown.
8. Reheat the sauce and toss the fried chicken pieces until fully coated. Remove from pan and coat with a generous sprinkling of sesame seeds.