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lisa-seasame-chicken

Lisa’s Special Sesame Chicken

INGREDIENTS For The Sauce:

  • 2 teaspoons of sweet potato starch * Try to get Coarse Sweet Potato Starch if you can.
  • 2 tablespoons of Honey
  • 3 tablespoons of brown sugar
  • 3 tablespoons of Soy sauce
  • 3 tablespoon of ketchup
  • 1 tablespoon of White vinegar Rice

             

To marinate the chicken

  • 1 1/2 lbs of Chicken breast
  • 2 1/2 teaspoon of soy sauce
  • 1/2 teaspoon of salt
  • 1/3 teaspoon of baking soda
  • 1 egg
  • 5 1/2 tablespoons of sweet potato starch

Others

  • 1-1.5 cups of sweet potato starch to coat the chicken
  • Enough vegetable oil to deep fry the chicken
  • 1 1/2 tablespoons of sesame oil
  • 2 tablespoons of toasted sesame seeds
  • Some Diced scallions for garnish

DIRECTIONS:

  • Cut the chicken into bite-size pieces. Marinate it with garlic, soy sauce, salt, black pepper, baking soda, egg white, and 1/2 tbsp of sweet potato starch. Mix thoroughly and rest for 40 minutes.
  • A quick method to make sesame chicken extra crunchy:
  • Spray a little bit of water on the starch.
  • Give it 10 seconds to allow some of the starch to clump up into little balls.
  • Fluff the starch by using a whisk.
  • Spray more water, wait for 10 seconds and whisk it again.
  • Do this four times in total. The starch lumps will give some extra crunch to the chicken.
  • Coat the marinated chicken with the starch. Make sure to shake off the excess flour. Let the chicken rest for 15 minutes before frying.
  • Heat the oil to 400 F. Split the chicken into two batches. Fry each batch for a few minutes or until lightly golden. Remove from the oil and let them rest for 15 minutes.
  • While waiting, remove the starch clumps from the oil by using a fine sieve.
  • Keep the temperature at 400 F. Double fry the chicken for 2-3 minutes or until golden brown. Take the chicken out and rest on the side. Double frying will stabilize the crunchiness so it last longer.
  • In a large bowl, combine the brown sugar, honey, soy sauce, ketchup, water, and vinegar.
  • In a separate bowl, combine 2 tsp of starch and 2 tsp of water. Set it aside.
  • Pour the sauce into a large wok and stir over medium heat. Once it comes to a simmer, pour in the starch water to thicken the sauce.
  • Introduce the chicken back into the wok, along with a drizzle of sesame oil and 2 tbsp of toasted sesame seeds. Toss everything until the chicken is coated nicely.
  • Sprinkle some diced scallion as garnish. Serve with white rice.

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