Takeout sesame chicken

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Tips

Where to find Shaoxing wine, and substitutions

Shaoxing can be found in any Asian market, if you don’t want to buy a new ingredient you can substitute it for cooking sherry

vegetarian? Make crispy tofu instead

Crispy tofu is the perfect substitute for chicken in this recipe. Just follow the steps below

Gather

• 24 ounces of tofu
• ¾  cup of corn starch 
• 2 teaspoons white pepper

follow

1. Wrap tofu in tea cloth or paper towel, and press with heavy skillet for 30 mins. Preheat oven to 425 F
2. Cut tofu into bite-size pieces. Place in a large bowl.
3. Toss tofu in cornstarch and white pepper. Shake excess off and place onto prepared (silicone mat or parchment) baking sheet.
4. Bake for 15-18 minutes, flip and bake an additional 15-18 minutes until tofu starts to puff and crispy

takeout Sesame chicken

Preparation Time: 30 minutes | Cook Time: 30 minutes | Serving size: 4-6 people

Gather

Marinade

• 1 egg white 
• 3 tablespoons dark soy sauce  (light is fine) 
• 2 tablespoons Shaoxing wine (you can use dry cooking sherry in its place) 
• 2 tablespoons of vodka 
• 3 tablespoons of corn starch 
• ¼ teaspoon of baking soda  
• 1 pound of boneless skinless chicken thighs

Dry dredge

• ½ cup all-purpose flour 
• ½ corn starch 
• ½ teaspoon salt 
• 1 teaspoon  baking powder  
• 1 teaspoon white pepper

Sesame seed sauce

• 3 tablespoons dark soy sauce
• 3 tablespoons Shaoxing wine 
• 1 tablespoon rice vinegar 
• 2 tablespoons, chili crunch (chili oil) 
• 3 tablespoons chicken broth (or water) 
• 4 tablespoons of dark brown or brown  sugar 
• 2 tablespoons + 2 teaspoons of toasted sesame seeds 
• 1 tablespoon cornstarch
• 1 tablespoon sesame seed oil 
• 1 small minced shallot 
• 4 cloves of  garlic, minced 
• 1 thumb of minced ginger
• 1 small scallion, chopped (for garnish)

Follow

marinade

1. Beat egg whites in a large bowl until lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set half of the marinade aside in a small bowl, about ¼ cup. 
2. Add baking soda and cornstarch to the large bowl, and combine until smooth. Add chicken to large bowl. Mix until chicken is evenly coated. Cover and set aside 

Dry dredge

1. Combine all ingredients into a bowl and drizzle in the reserved ¼ cup of marinade into the flour. Mash into flour to create small lumps.  If they’re too large you can crumble them down with your hands.

make chicken

1. Pour 2 inches of vegetable, peanut, or canola oil into a  dutch oven or deep fryer. Heat oil to 350F to 375F.  (Air fryer 400 F) 
2. While oil is heating, dredge chicken. Take marinated pieces of chicken and toss in the dry dredge. Be sure to press the chicken in to pick up the nibble bites. If you are doing this  well before your oil is heated, place on a wire rack and let sit until your oil is ready. 
3. Fry for 4 minutes until crispy. Cook in batches until all chicken is done. Place finished chicken on paper towel or wire rack.  Toss in sesame seed sauce.

Sesame sauce

1. In large bowl combine soy sauce, Shaoxing, rice vinegar, chili crunch, chicken broth, dark brown sugar, cornstarch and 2 teaspoons of sesame seeds. Combine and set aside.
2. In wok (or deep dished large skillet; you’ll need to toss the chicken or tofu)  over medium heat, add sesame seed oil, shallots, garlic, and ginger. Cook for 3 minutes, continuously moving around the pan. 
3. Add sauce and cook until it starts to thicken. Add chicken or tofu in batches, quickly toss and place on serving dish. Sprinkle the remaining 2 tablespoons sesame seeds on chicken as a garnish.