Zapappy

Name: Crispy Sesame Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 75 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces; 1 tablespoon soy sauce; 1 large egg white; 3/4 cup cornstarch; 1/4 cup all-purpose flour; 1/2 teaspoon Diamond Crystal kosher salt; 6 cups neutral frying oil, or enough for 2 inches depth; 1/2 cup low-sodium chicken broth; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 3 tablespoons honey; 2 tablespoons packed light brown sugar; 2 teaspoons cornstarch; 2 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1 teaspoon toasted sesame oil; 2 tablespoons toasted sesame seeds; 3 scallions, thinly sliced

Cooking

Ingredients

Chicken and Coating

1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
1 tablespoon soy sauce
1 large egg white
3/4 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon Diamond Crystal kosher salt
6 cups neutral frying oil, or enough for 2 inches depth

Sesame Glaze

1/2 cup low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons packed light brown sugar
2 teaspoons cornstarch
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds
3 scallions, thinly sliced

Directions

Coat the Chicken

Toss the chicken with the coating soy sauce and egg white; rest 10 minutes. Whisk the coating cornstarch, flour, and salt in a wide bowl. Lift chicken from excess liquid, coat thoroughly, and press to form rough patches. Rest on a rack 10 minutes.
Whisk the broth, glaze soy sauce, rice vinegar, honey, brown sugar, and glaze cornstarch until smooth. Before heating the frying oil, measure 1 tablespoon of it into a separate large skillet. Keep the skillet, garlic, ginger, sesame oil, sesame seeds, and scallions nearby.

Fry Twice

Use a stable flat-bottom wok or heavy pot of at least 6-quart capacity, keep it no more than half full, and keep a fitted lid nearby; if the oil smokes, turn off the heat. Never use water on an oil fire. Heat the remaining oil to a depth of 2 inches in a wok to 340°F (170°C). Fry chicken in three batches for 4 to 5 minutes, stirring to separate, until pale golden and the largest piece reaches 165°F (74°C). Drain on a rack. Return oil to temperature between batches.
Raise oil to 375°F (190°C). Refry chicken in two batches for 60 to 90 seconds until deep golden and audibly crisp. Drain while making the glaze.

Glaze and Serve

Turn off the burner under the wok and leave the frying oil stationary until completely cool. In the separate skillet, heat the reserved 1 tablespoon oil over medium-high. Stir-fry garlic and ginger 20 seconds. Whisk the sauce again, add it, and boil 1 to 2 minutes until glossy and thick enough to coat a spoon.
Add chicken, sesame oil, and seeds. Toss 15 to 20 seconds, stopping as soon as the glaze clings evenly without pooling in the wok. Transfer immediately and finish with scallions.

Store and Reheat Safely

Transfer leftovers promptly to shallow containers and refrigerate within 2 hours at {{temperature:40°F|4°C}} or below for 3 to 4 days. Reheat only the portion needed to {{temperature:165°F|74°C}}. For best texture, use a rack in a hot oven after the safe endpoint is reached.

Allergen and Product Check

Allergen note: contains soy and sesame; conventional sauces may contain wheat. For the gluten-free variation, use certified gluten-free tamari, rice flour, chicken broth, and packaged sauces, verifying every label.