Takeout Sesame Chicken

Before you start

• Massage the cubed chicken with 1 tablespoon of the light soy sauce, the Shaoxing wine, baking soda, white pepper, egg white, and 1 tablespoon of the cornstarch until sticky.

  Let it sit at room temperature for 15 to 20 minutes. The baking soda alters the pH of the meat, preventing it from seizing up in the fryer to achieve that authentic bouncy texture.

• Whisk together the chicken broth, granulated sugar, brown sugar, the remaining 2 tablespoons of light soy sauce, dark soy sauce, oyster sauce, ketchup, rice vinegar, and MSG.

  Stir until the sugars are mostly dissolved, then set aside.

• In a shallow dish, whisk together the remaining 1 cup of cornstarch, the all-purpose flour, baking powder, and kosher salt.

• Working in batches, toss the marinated chicken in the dry batter to coat every crevice, pressing the starch into the meat.

  Shake off the excess powder and transfer to a wire rack. Resting the coated chicken for 5 minutes allows the starch to hydrate slightly, ensuring the crust sticks to the meat and doesn't blow off in the hot oil.

• Vigorously whisk the final 1 tablespoon of cornstarch with the cold water to create a slurry.

  Set this aside until it's time to thicken the sauce.

Ingredients

• boneless skinless chicken thighs1 1/2 lb
• light soy sauce3 tbsp
• Shaoxing wine1 tbsp
• baking soda1/2 tsp
• white pepper1/2 tsp
• egg white1 large
• cornstarch1 cup
• all-purpose flour1/2 cup
• baking powder1 tsp
• kosher salt1/2 tsp
• neutral oil4 cup
• low-sodium chicken broth1/2 cup
• granulated sugar3 tbsp
• brown sugar2 tbsp
• dark soy sauce1 tbsp
• oyster sauce1 tbsp
• ketchup1 tbsp
• rice vinegar2 tbsp
• MSG1 tsp
• garlic3 small clove
• fresh ginger1 tbsp
• toasted sesame oil1 tbsp
• toasted white sesame seeds2 tbsp
• cold water2 tbsp
• scallion2 med

Method

1. 01

   Heat 4 cups of neutral oil in a Dutch oven to 350°F and fry the coated chicken in batches for 4 to 5 minutes.

   Cook until the crust is pale blonde and firm, then remove with a spider skimmer to a clean wire rack.

2. 02

   Increase the oil temperature to between 375°F and 400°F and carefully return all the chicken to the pot.

   Fry for exactly 60 to 90 seconds until rapidly turning a deep, gorgeous golden brown. Remove immediately and drain; this double-fry forces internal steam out of the crust, making it shatteringly crisp.

3. 03

   In a large skillet, heat 1 tablespoon of neutral oil until shimmering, then stir-fry the minced garlic and ginger for 15 to 30 seconds.

   You want the aromatics to bloom and release their essential oils without browning. If they burn, the sauce will turn bitter.

4. 04

   Immediately pour the prepared sauce mixture into the skillet to stop the garlic from cooking.

   Bring the sauce to a vigorous simmer and let it bubble for 2 minutes to reduce slightly.

5. 05

   Give the cornstarch slurry a quick stir, then slowly pour it into the bubbling sauce while stirring continuously.

   The sauce will thicken almost instantly. Let it boil for exactly 30 seconds to burst the starch granules, turning the sauce from cloudy and opaque to a brilliant, glossy, mirror-like clear glaze.

6. 06

   Turn off the heat, stir in the toasted sesame oil, and immediately add the double-fried chicken and toasted sesame seeds.

   Toss aggressively to lacquer every piece in the sticky glaze. Serve immediately, garnished with sliced scallions.

Notes

• For a less messy cooking process that still provides excellent crunch, you can shallow-fry the chicken.

  Reduce the oil to 1/2 inch in a large cast-iron skillet and fry for 3 to 4 minutes per side. You will lose some uniform roundness, but the flavor remains identical.