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Sesame Chicken by


For the marinade:
1 egg white
32 g dark soy sauce
32 g Shaoxing wine (or soy sauce)
30 g 80 proof vodka
1 g baking soda
22.5 g corn starch
1 pound boneless, skinless, chicken thighs, cut into 1/2-3/4 inch chunks

For the dry coating:
60 g flour
56 g corn starch
2 g baking powder
3 g kosher salt

For the sauce:
48 g dark soy sauce
32 g Shaoxing wine (or soy sauce)
30 g Chinese rice vinegar
45 g chicken stock
62.5 g sugar
9 g toasted sesame oil
75 g corn starch
Peanut, vegetable, or canola oil
3 cloves garlic, minced
1 one-inch piece ginger, minced
2 scallion bottoms, minced
16 g sesame seeds, toasted

To finish
Steamed white rice
Roasted or steamed broccoli


For the marinade:
1. Beat egg whites in a large bowl until broken down and lightly foamy.
2. Add soy sauce, wine, and vodka and whisk to combine.
3. Set aside half of marinade in a small bowl.
4. Add baking soda and corn starch to the large bowl and whisk to combine.
5. Add chicken to large bowl and turn with fingers to coat thoroughly. 6. Cover with plastic wrap and set aside.

For the dry coat:
1. Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous.
2. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.

For the sauce:
1. Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

For the rest of the recipe:
1. Combine oil, garlic, ginger, and minced scallions in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes.
2. Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch that has sunk to the bottom.
3. Cook, stirring, until sauce boils and thickens, about 1 minute. Add half of sesame seeds.
4. Turn off the heat and transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
5. Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350F and adjust flame to maintain temperature.
6. Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken.
7. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
8. Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
9. Add chicken to empty skillet and return sauce to skillet.
10. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Sprinkle with remaining sesame seeds and serve immediately with white rice and steamed broccoli.

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