Ingredients:

  • 500g boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 large egg, whisked
  • 1/4 cup (60 ml) buttermilk (or milk with 1/2 tsp lemon juice, rested 5 mins)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (120g) cornstarch (or cornflour)
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Oil for frying (e.g., canola, vegetable, peanut)
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/2 cup (120 ml) water or chicken broth
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (60 ml) honey or maple syrup
  • 2 tablespoons (packed) brown sugar
  • 1 tablespoon (toasted) sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • 2 tablespoons cornstarch (or cornflour)
  • 2 tablespoons cold water
  • 1 tablespoon (toasted) sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Prepare Chicken Marinade: In a medium bowl, combine the whisked large egg, buttermilk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thigh pieces and toss to coat evenly. Set aside to marinate while preparing the other components.
  2. Prepare Dry Dredge: In a separate shallow dish, whisk together 1 cup cornstarch, 1/2 cup all-purpose flour, 1 teaspoon garlic powder, and 1 teaspoon onion powder until well combined.
  3. Dredge Chicken: Working in batches, remove chicken from the marinade, allowing any excess liquid to drip off. Dredge each piece thoroughly in the dry dredge mixture, ensuring it is fully coated. Press gently to adhere the coating. For a truly shattering crust, a double-dredge can be employed by dipping the coated chicken back into any remaining marinade (or a small amount of extra buttermilk) and then into the dry dredge again. Place the dredged chicken on a wire rack set over a baking sheet.
  4. Prepare Sticky Sesame Sauce: In a medium saucepan, whisk together the low-sodium soy sauce, water or chicken broth, rice vinegar, honey or maple syrup, packed brown sugar, toasted sesame oil, minced garlic, grated fresh ginger, and optional red pepper flakes.
  5. Cook Sesame Sauce: Bring the sauce mixture to a simmer over medium heat, stirring occasionally. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to cook and stir until the sauce thickens to a glossy, clingy consistency. Remove from heat.
  6. Fry Chicken: Heat enough oil for frying (at least 2-3 inches for shallow frying, or more for deep frying) in a large Dutch oven or deep skillet to 350-375°F (175-190°C). Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown, cooked through, and shatteringly crispy. Use a slotted spoon or spider to remove chicken and transfer to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
  7. Combine and Serve: Once all chicken is fried, add the crispy chicken pieces back into the saucepan with the sticky sesame sauce. Toss gently to evenly coat the chicken. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately.