Ingredients:

  • 1.2 kg (2.6 lbs) Boneless, Skinless Chicken Thighs, cut into 1.5-inch (4 cm) cubes
  • 2 Large Egg Whites, lightly whisked
  • 1 tablespoon Low-Sodium Soy Sauce (or Tamari)
  • 1/2 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1 cup Cornstarch (Maize Starch)
  • 1/4 cup All-Purpose Flour
  • 1/2 teaspoon Black Pepper, freshly ground
  • 4 cups Neutral Frying Oil (e.g., Canola, Peanut), approximate for deep frying
  • 1 cup Chicken Stock (Low Sodium)
  • 1/4 cup Rice Vinegar
  • 1/4 cup Low-Sodium Soy Sauce
  • 1/2 cup Honey or Light Brown Sugar (packed)
  • 1 tablespoon Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 2 tablespoons Toasted Sesame Oil (Crucial: Use toasted oil for flavour)
  • 1 tablespoon Cornstarch + 2 tablespoons Cold Water (for slurry)
  • 2 tablespoons Toasted Sesame Seeds, for garnish
  • 3 Spring Onions (Scallions), thinly sliced for garnish

Instructions:

  1. Marinate the Chicken: In a large bowl, combine the cubed chicken, egg whites, 1 tablespoon soy sauce, and baking soda. Toss until well coated.
  2. Coat the Chicken: In a separate shallow dish, whisk together the cornstarch, flour, and black pepper.
  3. Dredge: Working in batches, dredge the marinated chicken pieces fully into the dry coating, ensuring they are completely covered. Press lightly to help the coating adhere.
  4. Chill (The Waiting Game): Transfer the coated chicken to a wire rack. Let it rest, uncovered, in the refrigerator for at least 30 minutes. This allows the coating to dry out and stick properly.
  5. Combine Sauce Ingredients: In a medium saucepan, whisk together the chicken stock, rice vinegar, soy sauce, honey/brown sugar, grated ginger, and minced garlic.
  6. Simmer: Bring the mixture to a gentle boil over medium heat, stirring until the sugar is dissolved. Reduce heat to low.
  7. Thicken: Whisk the cornstarch slurry (cornstarch dissolved in cold water) until smooth. Pour it slowly into the simmering sauce while whisking continuously.
  8. Finish the Sauce: Cook for 1–2 minutes until the sauce is thick and clear, coating the back of a spoon. Remove from the heat and stir in the toasted sesame oil. Keep warm.
  9. Heat the Oil: Fill a Dutch oven or wok with oil to a depth of about 2 inches (5 cm). Heat the oil using a thermometer to 340°F (170°C).
  10. First Fry (Cook Through): Working in small batches (do not overcrowd the pot!), carefully drop the chicken pieces into the hot oil. Fry for 3–4 minutes until they are pale golden yellow and cooked through.
  11. Drain and Rest: Remove the chicken with a spider skimmer and transfer it back onto the clean wire rack. Allow the oil temperature to recover.
  12. Second Fry (The Crisp Boost): Increase the oil temperature to 375°F (190°C). Fry the chicken again, in small batches, for 60–90 seconds until superb golden-brown and crispy.
  13. Final Drain: Remove the chicken and immediately place it on the wire rack.
  14. Toss: In a large bowl, pour about two-thirds of the warm sesame sauce over the freshly fried chicken. Toss gently but quickly until every piece is glossy and coated. Reserve the remaining sauce for serving.
  15. Garnish and Serve: Transfer the coated chicken to a serving platter. Sprinkle generously with toasted sesame seeds and fresh spring onions. Serve immediately.