Secret to Great Sesame Chicken (It's Not Sesame Seeds) Wally Cooks Everything

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative to honey.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used in place of sesame oil.

Start by preparing the sauce. Use 200 grams of chicken broth, low sodium if store-bought.

Add dark soy sauce for color and sweetness, regular soy sauce for saltiness, and oyster sauce for flavor.

Incorporate black vinegar or Chinese rice vinegar for acidity, and toasted sesame oil for flavor.

Mix in ketchup for a zing and ground white pepper for seasoning.

Add 2 teaspoons of pure honey and light brown sugar for sweetness, then thicken the sauce with potato starch.

Set the sauce aside after mixing all ingredients well.

Prepare the chicken by cutting 700 grams of chicken thighs into approximately one-inch pieces.

Make a marinade with 2 tablespoons of soy sauce, an egg white, and ground white pepper.

Whisk the egg white until frothy, then mix in the soy sauce and set aside some of the marinade.

Add the chicken to the marinade and mix by hand, then sprinkle in baking soda for tenderizing.

Mix for about 20 seconds, then add potato starch and continue mixing for about 3 minutes to coat the chicken.

Let the chicken marinate for about 30 minutes.

Prepare the batter by combining potato starch, all-purpose flour, salt, and baking soda.

Use the reserved marinade to add flavor to the batter, mixing until it resembles cornmeal.

Heat 1 liter of oil in a wok to 350°F, using the bubbling method to check readiness.

Fry the chicken in batches, about half at a time, for 3 to 4 minutes until golden and crispy.

Remove the chicken and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens