The Best Chinese Sesame Chicken

Munday

Julie Kalbakk Jørgensen

subheading: For the Marinade:

1 egg white

2 tablespoons dark soy sauce

2 tablespoons Shaoxing wine (see note above)

2 tablespoons 80-proof vodka

¼ teaspoon baking soda

3 tablespoons corn starch

1 pound boneless, skinless chicken thighs, cut into ½- to ¾-inch chunks (see note above)

subheading: For the Dry Coating:

½ cup flour

½ cup cornstarch

½ teaspoon baking powder

½ teaspoon kosher salt

subheading: For the Sauce:

3 tablespoons dark soy sauce

2 tablespoons Shaoxing wine (see note above)

2 tablespoons Chinese rice vinegar or distilled white vinegar

3 tablespoons homemade or store-bought low-sodium chicken stock

5 tablespoons sugar

2 teaspoons roasted sesame seed oil

1 tablespoon corn starch

2 teaspoons peanut, vegetable, or canola oil

2 teaspoons minced garlic (about 2 medium cloves)

2 teaspoons minced fresh ginger (about one 1-inch piece)

2 teaspoons minced scallion bottoms (about 1 scallion)

2 tablespoons toasted sesame seeds

subheading: To Finish:

2 quarts of peanut, canola, or vegetable oil for deep frying

Steamed white rice and steamed broccoli for serving

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