Sesame Chicken (VIDEO)

Add the chicken pieces to a bowl with kosher salt, white pepper, soy sauce, Shaoxing wine, garlic, ginger, and sesame oil. Mix well to combine, then marinate for at least 15 minutes.

In a separate small bowl, create your sauce by combining light soy sauce, ketchup, chicken stock, sugar, and sesame oil. Mix until well combined and set aside.

In a large bowl, combine flour, cornstarch, kosher salt, white pepper, and baking powder and mix well to combine. Dredge the marinated chicken pieces in the flour & cornstarch mixture. Pack in the dredge with your hands to ensure there are no dry spots and shake off any excess. Let rest on a rack for 10-15 minutes while you heat your oil.

In a small bowl, combine the cornstarch and water and mix until the cornstarch is dissolved to create the cornstarch slurry and set it aside.

Line a tray with foil or a wire rack. In a heavy bottomed pot or dutch oven over medium high heat, heat 1 quart of neutral oil to 350F and fry half of the chicken pieces for 2-3 minutes until lightly golden. Remove the chicken to the tray, then repeat with the remaining chicken pieces. Remove the chicken pieces from the oil, then bring the oil temperature back to 350F and fry all the chicken pieces at once for a second time for 1-2 minutes until a deep golden brown.

In a pan or wok over high heat, add 2 tbsp of neutral oil and fry the garlic and ginger for 15 seconds or until fragrant. Immediately add your sauce until it starts to bubble (about 45-60 seconds). Add the cornstarch slurry and the vinegar, and continue stirring until the sauce has thickened. Add your chicken and coat in the sauce and finish with sesame seeds and sesame oil. Enjoy!