2 pounds boneless skinless chicken breast, cut into 1” cubes
1/2 cup soy sauce
1 tablespoon tahini
1 teaspoon toasted sesame oil
1 teaspoon kosher salt
1/3 cup all-purpose flour
1/3 cup corn starch
1/4 cup water
1 tablespoon rice vinegar
1 1/2 teaspoons baking powder
3 tablespoons toasted sesame oil
1 teaspoon minced fresh ginger
1 teaspoon garlic chili paste
1 3/4 cups chicken broth low sodium
2 teaspoons sherry
1/2 cup granulated sugar
2 teaspoons tahini (make your own here)
2 tablespoons corn starch
2 tablespoons soy sauce
1 1/2 tablespoons Champagne vinegar
2 tablespoons toasted sesame seeds plus more for garnish
Peanut oil to come up 3 inches up side of pan or wok
Mix all of the marinade ingredients in a medium bowl and add the chicken pieces to coat. Marinate for 30 minutes while you prepare the rest of the recipe.
In a medium sauce pan, heat sesame oil over medium low heat and add the ginger and garlic chili paste and cook to flavor the oil, three minutes.
Add the chicken broth, sherry, sugar and tahini and raise heat to medium and bring mixture to hot.
In a small bowl, mix corn starch with the soy sauce and vinegar to form a slurry.
Add this to the hot sauce and stir to thicken. Once hot and bubbling, remove to a back burner and keep hot on a low heat. If the sauce is not thick enough, mix another tablespoon of corn starch with a little water and slowly add to hot sauce until desired thickness. If too thick, add a little water or soy sauce to thin.
Start cooking the rice so that it is done once the chicken is done. If you have a rice cooker, this can be a make ahead item.
Toast the sesame seeds by placing in a dry pan and heating over medium heat for 4-5 minutes, tossing often. Remove to a dish after toasting so they don’t continue to cook in the hot pan.
When ready to fry, pour the chicken into a colander over a bowl to drain off some of the excess marinade. You can discard the drained marinade.
In a heavy pan or wok, heat peanut oil to 375 degrees F.
Heat oven to warm to hold cooked chicken between batches.
Fry wet chicken pieces in four batches to maintain the oil temperature, moving cooked chicken with a spider or strainer to a pan covered in paper towels. To fry, use tongs and quickly place one piece at a time into hot oil, not letting the pieces touch each other. Each batch will take about 3-4 minutes. Let the oil come back to 375 degrees F before starting the next batch. Keep cooked chicken in warm oven between batches.
Once all the chicken is cooked, place warm cooked chicken pieces in a large bowl and toss with the hot sauce. Add in the toasted sesame seeds and toss again, saving a little to sprinkle over the finished dish.
Serve on a platter or in a bowl with the reserved sesame seeds sprinkled over the dish and garnish with slivered scallions.
Serve with the cooked white rice on the side.
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