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
- 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
- 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.