Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry as a substitute)
  • 1 teaspoon ginger, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon white pepper
  • 1/2 cup (65g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) ice water
  • 2 tablespoons vegetable oil
  • 1 egg white, lightly beaten
  • 1/4 cup (60ml) honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1/4 cup (60ml) water
  • 1 tablespoon sesame seeds, toasted
  • 1 green onion, thinly sliced (for garnish)
  • 4 cups (950ml) vegetable oil, for frying

Instructions:

  1. Marinate the Chicken: Combine chicken with marinade ingredients in a bowl. Toss to coat. Cover and refrigerate for at least 30 minutes (or up to overnight).
  2. Prepare the Batter: In a separate bowl, whisk together cornstarch, flour, baking powder, and salt. Gradually whisk in ice water, oil, and egg white until a smooth batter forms. Refrigerate for 30 minutes.
  3. Make the Honey Sesame Sauce: In a small saucepan, whisk together honey, soy sauce, rice vinegar, sesame oil, cornstarch, and water. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly. Remove from heat.
  4. Heat the Oil: Heat vegetable oil in a wok or deep frying pan to 350°F (175°C).
  5. Coat and Fry the Chicken: Dip each piece of marinated chicken into the batter, ensuring it's fully coated. Carefully drop the battered chicken into the hot oil in batches, being careful not to overcrowd the pan.
  6. Fry Until Golden: Fry the chicken for 3-4 minutes per batch, flipping occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Drain and Toss: Remove the fried chicken with a slotted spoon and place it on paper towels to drain excess oil.
  8. Toss with Sauce: In a large bowl, toss the crispy chicken with the honey sesame sauce until evenly coated.
  9. Garnish and Serve: Garnish with toasted sesame seeds and sliced green onions. Serve immediately.