Sesame Chicken

I always love the idea of eating fried chicken especially when it is crispy and juicy.

But in this recipe I'm going to share with you will upgrade your fried chicken into a tastier and more crispier one.

I remember my father with this, for he's the one who always cook this dish in our home. Enough of the drama !

Let's start cooking !

(Ingredients)

• 1 lb chicken thigh, cut into 1.5 inches cube

• 2 cloves of garlic

• black pepper

• 1.5 tsp. soy sauce

• 1/2 tsp. salt

• 3/8 tsp. baking soda

• 1 egg white

• 0.5 tbsp starch (add it to marinade)

• 1 cup potato starch (use for chicken coating)

• 2 cups oil for chicken frying

(For the Sauce)

• 3 tbsp brown sugar

• 2 tbsp honey

• 3 tbsp water

• 2.5 tbsp soy sauce

• 2.5 tbsp ketchup

• 1 tbsp vinegar

• Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp water)

• 1 tbsp sesame oil

• 1.5 tbsp toasted sesame seeds

• Diced scallion as a garnish

(Procedure)

1) Cut some boneless and skin on chicken leg, must be 1-inch size. I prefer that you should use dark meat when making fried chicken. For it gives a tender and juicier result. And yes, if you wishes to use chicken breast do as you want to.

2) For marinating of chicken use the following : 1 tsp. grated garlic, 1.5 tsp. soy sauce, 1/2 tsp. salt, a pinch of black pepper, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix everything until it's all combined. Cover it with lid and let it sit for about 40 minutes.

Note : Cornstarch, potato starch or sweet potato starch you can use any of them.

3) While waiting for the chicken, let's prepare for our coating. Fluff the starch a little. Get a spread bottle, gently spread a tiny bit of water into the starch for few times. You may notice that some of the starch will clump up and create some mini balls. Wait until 10 seconds to let it set and use the whisk to stir it. Spread more water, wait again for 10 seconds and stir it again. Repeat this 3 times in total.

4) Dump half of the starch into a big container. Then spread it out. Put in the chicken and separate them piece by piece. Cover the meat with the other half of the starch. Cover the container with lid and shake for a few minutes. Take out the meat from the container and shake off all the excess starch.

5) Heat up your oil for atleast 380 F. Then put the chicken piece by piece so it will not stick together. Do not crow your pan for it overflows easily. Do this in batches as needed. Your safety is the most important. The temperature is high. In less than 2 minutes, you can see that the surface of the chicken gets crispy and the color turns slightly yellow. Take them out now. Fish out all those small little bits and prepare the next batch.

6) Keep the temperature at 380 F, and fry the second batch of your chicken. Once it's all cooked let it rest for about 15 minutes because we're gonna double fry the chicken. You just have to keep your eye on the color when you double fry it. For about 2 or 3 minutes, it will reach that beautiful golden color. Take them out now and set it aside.

Note : Double frying will stabilize the crunchiness so it lasts longer.

7) Now we're making the sauce. In a large bowl, add 3 tbsp. brown sugar, 2 tbsp. liquid of honey, 2.5 tbsp. soy sauce, 2.5 tbsp. of ketchup, 3 tbsp of water, and 1 tbsp. vinegar. Mix them very well.

8) Put you wok on the stove, pour in the sauce. If there's some sugar sink in the bottom of the bowl make sure to clean that. Keep stirring the sauce on medium heat and bring it to boil. Pour in some potato starch water to thicken the sauce. Keep stirring till it reaches the thin syrup texture. Now add in the chicken together with 1 tbsp. sesame oil, 1.5 tbsp. toasted sesame seeds. Mix it again.

9) Remove from heat and place it in a plate. Garnish it with diced scallions. Enjoy !