Golden Sesame Glazed Chicken

1. Marinate the Chicken

First, marinate the chicken pieces by combining them with Shaoxing wine, fine sea salt, toasted sesame oil, white pepper powder, MSG (if using), garlic powder, and onion powder. Let the chicken sit for 30 minutes; this infuses the chicken with deep, rich flavors and ensures each bite is delicious.

2. Prepare the Batter

While the chicken marinates, whisk together the cornstarch, all-purpose flour, water, neutral oil, and baking soda in a large bowl to create a smooth batter. This batter forms a light, crispy coating around the chicken, essential for that perfect crunch. Add the marinated chicken to the batter, ensuring each piece is well-coated.

3. Make the Sauce

For the sauce, mix the heated chicken stock or water with sugar, oyster sauce, honey, rice wine, light soy sauce, rice vinegar, toasted sesame oil, and white pepper powder in a medium bowl. In a small bowl, combine cornstarch and water to make a slurry.

4. First Fry the Chicken

Heat a generous amount of neutral oil in a small deep pot. Fry the battered chicken pieces in batches for about 5-6 minutes until they turn a light golden brown. Remove and let them cool for about 10 minutes.

5. Second Fry the Chicken

Return the chicken to the oil for a second fry of 3-4 minutes per batch, until they are crispy and golden brown.

6. Cook with Sauce

In a wok, heat a bit of oil and sauté the minced garlic until fragrant. Pour in the sauce mixture and bring it to a simmer. Stir in the cornstarch slurry to thicken the sauce. Once the sauce is glossy and thick, add the fried chicken pieces and toss to coat them evenly. Sprinkle with toasted sesame seeds before serving.