Chinese Sesame Chicken

1. Prepare the Marinade

Start by preparing the marinade for the chicken. Beat the egg white until it is foamy, then whisk in 2 tablespoons each of the dark soy sauce, Shaoxing wine, and vodka. Reserve half of this marinade for later use. To the remaining marinade, add 0.25 teaspoon of baking soda and 3 tablespoons of cornstarch, whisking until smooth. Add the chicken thighs and ensure they are well coated. Cover the bowl and set it aside.

2. Prepare the Dry Coating

In a bowl, combine the flour, 0.5 cup cornstarch, baking powder, and kosher salt. Whisk these dry ingredients together before adding the reserved marinade. Mix until the dry ingredients form mealy clumps, which will help the chicken achieve a crispy texture when fried.

3. Prepare the Sauce

For the sauce, combine the remaining 3 tablespoons of dark soy sauce with 2 tablespoons of Shaoxing wine, the vinegar, chicken stock, sugar, sesame seed oil, and 1 tablespoon of cornstarch. Stir the mixture until there are no lumps.

4. Cook the Sauce

Heat 2 teaspoons of peanut oil in a skillet over medium heat. Add the minced garlic, ginger, and scallion bottoms, stirring until they become aromatic and soft, which should take about 3 minutes. Pour in the sauce mixture and cook until it thickens, which will take about a minute. Stir in half of the toasted sesame seeds and transfer the sauce to a bowl.

5. Deep Fry the Chicken

Heat 1.5 quarts of peanut oil to 350°F (177°C) in a wok or Dutch oven. While the oil is heating, coat the marinated chicken pieces in the dry mixture. Once the oil is hot, carefully lower the chicken into the oil. Fry the chicken, agitating occasionally, until it is golden and crispy, which should take about 4 minutes. Drain the fried chicken on paper towels.

6. Combine and Serve

Add the fried chicken to the skillet with the sauce. Toss to coat the chicken evenly with the sauce and sprinkle the remaining sesame seeds on top. Serve the sesame chicken immediately with steamed white rice and steamed broccoli.