Sesame Chicken

Crisp battered chicken tossed in a sweet, savory sesame sauce with scallions.

Ingredients

• Chicken and Frying — 1½ lbs Boneless Skinless Chicken Breasts Cut into Bite-Sized Pieces
• Chicken and Frying — 3 Large Eggs
• Chicken and Frying — ¾ cup Cornstarch
• Chicken and Frying — 4 cups Vegetable Oil
• Chicken and Frying — ½ tsp Kosher Salt
• Chicken and Frying — ¼ tsp Black Pepper
• Sesame Sauce — 2 Tbsp Sesame Seeds
• Sesame Sauce — 1 Tbsp Extra Virgin Olive Oil
• Sesame Sauce — 1 Tbsp Sesame Oil
• Sesame Sauce — 4 Garlic Cloves Minced
• Sesame Sauce — 2 Tbsp Rice-Wine Vinegar
• Sesame Sauce — ½ cup Soy Sauce (Gluten-Free Optional)
• Sesame Sauce — 3 Tbsp Dark Brown Sugar Packed
• Sesame Sauce — ½ cup Honey
• Sesame Sauce — ⅓ cup Ketchup
• Sesame Sauce — 1 Tbsp Red-Pepper Paste
• Sesame Sauce — 2 Tbsp Cornstarch
• Sesame Sauce — 3 Tbsp Water
• Sesame Sauce — 2 Large Scallions Finely Chopped

Method

1. HEAT THE OIL: Heat the vegetable oil in a 6-qt pot to 365–375°F, allowing about 15 minutes for it to heat gradually.
2. COAT AND FRY: Whisk the eggs, cornstarch, salt and pepper together. Coat the chicken in the batter. Fry in two batches, adding the pieces individually, for 4–5 minutes, until golden and cooked through to 165°F. Drain on paper towels.
3. TOAST THE SESAME: Toast the sesame seeds in a dry pan for 3–4 minutes. Remove and set aside.
4. MAKE THE SAUCE: Heat the olive oil and sesame oil in the pan. Cook the garlic for 2 minutes. Add the rice wine vinegar, soy sauce, brown sugar, honey, ketchup and red pepper paste. Cook for 2 minutes, bringing to a simmer.
5. THICKEN AND TOSS: Mix the sauce cornstarch with the water. Whisk into the simmering sauce until thickened, then reduce the heat to low. Toss in the chicken and top with sesame seeds and scallions.