Ingredients:

  • 1.5 lb (680 g) Skinless, Boneless Chicken Thighs, cut into 1-inch (2.5 cm) cubes
  • 1 Tbsp (15 ml) Low Sodium Soy Sauce (for marinade)
  • 1 Tbsp (15 ml) Shaoxing Rice Wine (or Dry Sherry)
  • 1 tsp (5 g) Fresh Ginger, grated (for marinade)
  • 1/2 cup (60 g) All-Purpose Flour
  • 1/2 cup (60 g) Cornstarch (Maize Starch)
  • 1 tsp (5 g) Baking Powder
  • 1 Large Egg, lightly whisked
  • 1/4 cup (60 ml) Vodka (or ice-cold water)
  • Pinch Fine Sea Salt and White Pepper
  • 1/2 cup (120 ml) Low Sodium Soy Sauce (for glaze)
  • 1/4 cup (60 ml) Rice Vinegar (unseasoned)
  • 1/4 cup (60 g) Honey or Light Brown Sugar
  • 1/4 cup (60 ml) Water or Chicken Stock
  • 2 cloves (10 g) Garlic, minced
  • 1 Tbsp (15 g) Fresh Ginger, finely minced (for glaze)
  • 2 tsp (10 ml) Toasted Sesame Oil
  • 1 Tbsp (15 g) Cornstarch (for slurry)
  • 2 Tbsp (30 ml) Cold Water (for slurry)
  • 4 cups (950 ml) Neutral Oil (e.g., Canola, Peanut, Grapeseed), for deep-frying
  • 2 Tbsp (15 g) Toasted Sesame Seeds, for garnish
  • 2 Spring Onions (Scallions), sliced, for garnish

Instructions:

  1. Marinate the Chicken: Combine the chicken pieces with 1 Tbsp Soy Sauce, Shaoxing Wine, and grated Ginger. Toss well and set aside for 15–30 minutes at room temperature.
  2. Make the Batter: In a large bowl, whisk together the Flour, Cornstarch, Baking Powder, Salt, and Pepper.
  3. Combine Wet and Dry: Whisk the Egg and Vodka (or cold water) together separately. Pour the wet mixture into the dry ingredients and whisk until just combined; the batter should be slightly lumpy and thick.
  4. Coat the Chicken: Toss the marinated chicken pieces directly into the batter until fully and evenly coated.
  5. Prepare the Sauce Base: In a small saucepan, whisk together 1/2 cup Soy Sauce, Rice Vinegar, Honey/Sugar, Water/Stock, minced Garlic, and Ginger. Bring to a gentle boil, then simmer for 2 minutes.
  6. Thicken the Sauce: Whisk the cornstarch and cold water (slurry) together until smooth. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy, about 30 seconds.
  7. Finish Sauce: Remove the sauce from the heat immediately. Stir in the Toasted Sesame Oil. Set aside, keeping it warm.
  8. Heat the Oil (First Fry): Pour the neutral oil into your wok or deep pot. Heat the oil to precisely 325°F (160°C). Use a deep-fry thermometer.
  9. First Fry (Blanching): Working in small batches, carefully drop the coated chicken pieces into the hot oil. Fry for 3–4 minutes, until the crust is set and pale blonde. Remove the chicken and place it onto a wire rack to drain and cool slightly for at least 5 minutes. This resting period is crucial for maximum crispness.
  10. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for 1–2 minutes until deeply golden brown and audibly crispy. Drain immediately.
  11. Toss and Serve: Place the double-fried chicken in a clean, large bowl. Pour about two-thirds of the warm sesame glaze over the chicken and toss quickly and decisively to coat all pieces evenly. Transfer immediately to a serving platter. Garnish generously with Toasted Sesame Seeds and sliced Spring Onions. Serve straight away.