Sesame Chicken

• Meat

  • 1 lb Chicken thighs, boneless

• Produce

  • 1 clove Garlic
  • 1 Scallion sliced into 1/2 inch pieces

• Canned Goods

  • 3/4 cup Chicken stock

• Condiments

  • 1 tsp Sesame paste
  • 1 tbsp Soy sauce
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 3 tbsp Cornstarch
  • 1/4 tsp Salt
  • 2 tbsp Sesame seeds, Toasted
  • 3 tbsp Sugar
  • 1/8 tsp White pepper, Fresh ground

• Oils & Vinegars

  • 2 tsp Canola oil
  • 1/2 tsp Rice wine vinegar
  • 2 tsp Sesame oil

• Beer, Wine & Liquor

  • 4 tsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• 1 pound boneless chicken thighs, cut into chunks
• 1 tablespoon cornstarch
• 1 teaspoon sesame paste
• ¼ teaspoon salt
• 1 teaspoon Shaoxing wine
• ¼ cup all purpose flour
• 2 tablespoons toasted sesame seeds
• ⅛ teaspoon fresh ground white pepper
• 2 teaspoons canola oil
• 1 clove garlic, minced
• 1 tablespoon Shaoxing wine
• ¾ cup chicken stock
• ½ teaspoon rice wine vinegar
• 3 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons corn starch + 2 tablespoons water, mixed into a slurry
• 1 scallion sliced into ½ inch pieces

Directions

• Mix the chicken with the cornstarch, sesame paste, salt, and Shaoxing wine and set aside for 20 minutes. Then mix the flour, sesame seeds, and white pepper in a separate bowl. Preheat the oven to 475 degrees.
• Use your hands to mix the chicken and marinade until there is no standing liquid. Dredge the chicken pieces in the dry mixture, and place them on a sheet pan lined with parchment paper or nonstick foil. Bake at 475 degrees for 8 minutes on the top rack. Flip the chicken pieces and broil on low for 3 minutes until golden brown. Remove from oven.
• Heat your wok to medium heat and add oil and garlic. Stir for 5 seconds, and then add the Shaoxing wine. After another 5 seconds, immediately add the chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil until everything’s at a simmer.
• Gradually add the cornstarch slurry to the sauce while stirring constantly. Let simmer for 20 seconds. The sauce should be thick enough to coat a spoon. Add the chicken and scallions and toss until coated with sauce. Garnish with toasted sesame seeds and serve.