Classic Sesame Chicken

Ingredients

• boneless skinless chicken thighs1 1/2 lb
• egg white1 large
• low sodium soy sauce1 tbsp
• dry sherry1 tbsp
• kosher salt1/2 tsp
• white pepper1/4 tsp
• cornstarch1 tbsp
• all purpose flour1/2 cup
• cornstarch1/2 cup
• baking powder1/2 tsp
• kosher salt1/2 tsp
• low sodium chicken broth1/3 cup
• low sodium soy sauce1/4 cup
• honey1/4 cup
• granulated sugar3 tbsp
• ketchup2 tbsp
• unseasoned rice vinegar2 tbsp
• toasted sesame oil1 tbsp
• cornstarch1 tbsp
• cold water2 tbsp
• neutral oil4 cup
• garlic3 med cloves
• fresh ginger1 tsp
• toasted sesame seeds2 tbsp
• scallions2 med

Method

1. 01

   Massage the chicken pieces with the egg white, one tablespoon of soy sauce, sherry, half a teaspoon of salt, white pepper, and one tablespoon of cornstarch until fully absorbed.

   This is the velveting process. The egg white and cornstarch create a protective barrier that keeps the dark meat unbelievably juicy when it hits the hot oil. Let it sit at room temperature for at least 15 minutes.

2. 02

   Whisk the chicken broth, remaining soy sauce, honey, sugar, ketchup, rice vinegar, and sesame oil in one bowl, and mix the remaining tablespoon of cornstarch with cold water in another.

   The cornstarch and water mixture is your slurry. It must be mixed separately from the main sauce to prevent immediate, unbreakable lumps from forming when it hits the heat.

3. 03

   Toss the marinated chicken in a whisked blend of the flour, half cup of cornstarch, baking powder, and remaining salt until deeply coated with no wet spots.

   Press the dry coating into the meat aggressively, then shake off the excess. The 50/50 split of flour and cornstarch ensures a crust that is both golden and shatteringly crisp.

4. 04

   Fry the chicken in 350°F oil in batches for 4 to 5 minutes until golden brown, then transfer to a wire rack or paper towel-lined plate.

   Dropping too much chicken at once plummets the oil temperature. Take your time and let the oil recover to 350°F between batches.

5. 05

   Increase the oil temperature to 375°F and drop all the fried chicken back in for exactly 60 seconds.

   This high-heat flash fry is the takeout secret. It rapidly drives off surface moisture, locking the crust into a rigid, glass-like shell that can withstand a heavy sauce.

6. 06

   In a large wok over medium-high heat, briefly sauté the garlic and ginger in a tablespoon of oil, then pour in the sauce mixture.

   Let it come to a rapid boil for about a minute to slightly caramelize the sugars. Stream in the cornstarch slurry while whisking continuously; within seconds, the sauce will thicken and turn brilliantly glossy.

7. 07

   Turn off the heat entirely, add the double-fried chicken and sesame seeds, and gently fold until every piece is beautifully lacquered.

   Tossing off the heat prevents the sauce from steaming and ruining your hard-earned crust. Plate immediately, garnish with scallions, and serve hot alongside steamed white rice.

Notes

• Never use flour to thicken a takeout sauce.

  Flour makes sauces opaque and cloudy, like a Thanksgiving gravy. A proper cornstarch slurry is the non-negotiable secret to that translucent, glossy restaurant sheen.

• Do not substitute the chicken thighs.

  The takeout industry overwhelmingly relies on boneless, skinless thighs. Dark meat contains higher levels of intramuscular fat, remaining tender and juicy under the extreme heat of the fryer where breast meat would quickly dry out and become chalky.