Ingredients:

  • 680 g (1.5 lbs) Boneless, skinless chicken thighs (or breast), cut into 1-inch cubes
  • 1 tbsp Light Soy Sauce (for marinade)
  • 1 tsp Fresh ginger, grated (for marinade)
  • 1/2 tsp White Pepper (for marinade)
  • 1 Large Egg, lightly whisked
  • 60 g (1/2 cup) All-Purpose Flour
  • 60 g (1/2 cup) Cornstarch (or Potato Starch)
  • 120 ml (1/2 cup) Water (plus extra, if needed)
  • 500 ml (2 cups) Neutral frying oil (e.g., Canola, Peanut, or Vegetable)
  • 120 ml (1/2 cup) Chicken Stock (low sodium)
  • 80 ml (1/3 cup) Light Soy Sauce (for sauce)
  • 80 ml (1/3 cup) Granulated Sugar or Honey
  • 60 ml (1/4 cup) Rice Vinegar
  • 2 tbsp Ketchup
  • 1 tbsp Dark Brown Sugar, packed
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Cornstarch (for slurry)
  • 2 tbsp cold water (for slurry)
  • 2 tbsp Toasted White Sesame Seeds (Garnish)
  • 2 Spring Onions (scallions), thinly sliced (Garnish)

Instructions:

  1. Dice the chicken into uniform 1-inch pieces. Toss the chicken with 1 tbsp soy sauce, grated ginger, and white pepper. Mix well and set aside to marinate for a minimum of 30 minutes in the refrigerator.
  2. In a medium bowl, whisk together the chicken stock, 1/3 cup soy sauce, sugar, rice vinegar, ketchup, and brown sugar. Separately, prepare the cornstarch slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water. Set both the sauce mix and the slurry aside.
  3. In a large bowl, whisk the flour and cornstarch together. In a separate small bowl, lightly beat the egg and 1/2 cup water. Pour the wet ingredients into the dry and whisk until just combined (the batter should be slightly thick). Remove the marinated chicken from the fridge and toss the pieces thoroughly in the batter until every piece is coated.
  4. Heat the neutral oil in a deep pot or wok to 170°C (340°F). Carefully add the battered chicken pieces in small batches (do not overcrowd). Fry for 3–4 minutes until they are lightly golden and cooked through. Remove the chicken and place it onto a wire rack. Allow the chicken temperature to drop slightly (about 5 minutes).
  5. Increase the oil temperature to 190°C (375°F). Return the chicken to the oil and fry again for 60–90 seconds until the crust is deep golden brown and exceptionally crisp. Remove the chicken and place it back on the wire rack.
  6. Pour the prepared sesame sauce mixture into a small saucepan and bring it to a gentle simmer over medium heat. Whisk in the cornstarch slurry. Continue stirring until the sauce visibly thickens and becomes glossy (30–60 seconds). Remove the pan from the heat and immediately stir in the toasted sesame oil.
  7. Immediately transfer the hot, crispy chicken pieces into the saucepan. Toss quickly and thoroughly until all the chicken is coated in the sticky sauce. Garnish generously with toasted sesame seeds and thinly sliced spring onions. Serve immediately.