Ingredients:

  • 500 g (1.1 lbs) Boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 1 Large Egg, lightly beaten
  • 4 tbsp (60 ml) Light Soy Sauce (for marinade)
  • 1/2 tsp Ground Black Pepper
  • 1/2 cup (60 g) All-Purpose Flour
  • 1/2 cup (60 g) Cornflour (Cornstarch)
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (120 ml) Neutral Cooking Oil (e.g., Vegetable, Canola, or Peanut)
  • 1/4 cup (60 ml) Light Soy Sauce (for sauce)
  • 1/4 cup (60 ml) Honey or Maple Syrup
  • 2 tbsp (30 ml) Rice Vinegar (unseasoned)
  • 1 tbsp (15 ml) Toasted Sesame Oil
  • 1 tbsp Fresh Ginger, grated finely
  • 2 cloves Garlic, minced finely
  • 2 tsp Cornflour (cornstarch) mixed with 2 tbsp cold water (the 'slurry')
  • 2 tbsp Sesame Seeds (toasted, for garnish)
  • 2 Spring Onions (scallions), thinly sliced (for garnish)

Instructions:

  1. Dice the chicken into even 1-inch cubes. Place in a bowl and toss with 4 tbsp of light soy sauce, the beaten egg, and black pepper. Allow to sit briefly while preparing the dredge mixture.
  2. In a second, wide bowl, whisk together the flour, cornflour, baking powder, and salt. Pour the neutral oil into a wok or skillet to about 1/2-inch depth. Heat over medium-high heat until shimmering (around 170°C / 340°F).
  3. Working in small batches, lift the marinated chicken from the egg mixture and toss thoroughly into the dredge mixture until completely coated. Shake off excess coating.
  4. Carefully place the coated chicken pieces into the hot oil, ensuring the pan is not overcrowded. Fry for 3–4 minutes per side, flipping often, until deep golden brown and crunchy.
  5. Use a slotted spoon or tongs to transfer the cooked chicken to a wire rack lined with paper towels. Keep the chicken warm and quickly finish frying any remaining batches.
  6. If residual oil remains in the wok, remove all but 1 teaspoon. Add the minced garlic and grated ginger and sauté for 30 seconds. Pour in the soy sauce (for sauce), honey, and rice vinegar. Bring the mixture to a rapid simmer.
  7. Once simmering, whisk in the cornflour slurry (2 tsp cornflour mixed with 2 tbsp cold water). Continue stirring constantly for 30–60 seconds until the sauce rapidly thickens to a glossy, syrupy consistency. Remove from the heat and stir in the toasted sesame oil.
  8. Return the crispy chicken to the wok and quickly toss to coat evenly in the glossy sesame sauce (toss for less than 30 seconds to maintain crunch). Transfer immediately to a serving dish, and sprinkle generously with toasted sesame seeds and sliced spring onions. Serve hot.