Ingredients:

  • 5 lbs Boneless, skinless chicken thighs or breast, cut into 1-inch chunks
  • 1 Tbsp Low sodium Soy Sauce (for marinade)
  • 1 tsp Shaoxing Rice Wine (or dry sherry)
  • 1 tsp Fresh Ginger, grated (for marinade)
  • 1/2 cup Cornstarch (for coating)
  • 1/4 cup All-Purpose Flour (for coating)
  • 1/2 tsp Baking Powder
  • Salt and Black Pepper to taste
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Cold Water
  • Approx. 3 cups Vegetable or Canola Oil (for frying)
  • 1 Tbsp Toasted Sesame Oil
  • 1/3 cup Honey
  • 1/4 cup Brown Sugar, packed
  • 3 Tbsp Low sodium Soy Sauce (for sauce)
  • 3 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Ketchup (optional)
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated (for sauce)
  • 1 tsp Cornstarch mixed with 2 tsp cold water (Cornstarch Slurry)
  • 2 Tbsp Toasted White Sesame Seeds (for garnish)
  • 2 Scallions, thinly sliced (for garnish)

Instructions:

  1. Marinate Chicken: Combine chicken chunks with marinade ingredients (1 Tbsp soy sauce, rice wine, 1 tsp grated ginger). Set aside for 15 minutes.
  2. Prepare Coating: In a medium bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. In a separate small bowl, lightly whisk the egg and 2 Tbsp of cold water. Pour the wet mixture into the dry ingredients and mix briefly until just combined to create a lumpy batter.
  3. First Fry: Heat frying oil in a large wok or deep pan to 325°F (160°C). Dredge chicken pieces thoroughly in the batter. Fry in small batches for 3-4 minutes until pale golden and cooked through. Remove and drain on a wire rack.
  4. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the partially cooked chicken to the hot oil in small batches. Fry rapidly for 1-2 minutes until deep golden brown and extremely crisp. Drain well.
  5. Make the Sauce: While chicken rests, combine all sauce ingredients (honey, brown sugar, 3 Tbsp soy sauce, rice vinegar, ketchup if using, minced garlic, and 1 tsp grated ginger) in a small saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves.
  6. Thicken Sauce: Whisk in the cornstarch slurry. Simmer briefly (about 30 seconds) until the sauce thickens to a glossy, syrupy consistency. Remove from heat and stir in the 1 Tbsp of toasted sesame oil.
  7. Toss and Finish: Immediately transfer the hot, crispy chicken to the pan with the finished sauce. Toss vigorously until every piece is evenly coated and glossy.
  8. Serve: Immediately transfer the Sticky Sesame Chicken to a serving platter. Garnish generously with toasted sesame seeds and fresh scallions before serving hot.