Chicken with sesame seeds

Ingredients:

Marinade/batter

• 3 boneless, skinless chicken breasts (about 0.7 kg total)
• 6 tablespoons lightly salted soy sauce
• 2 tsp. dark sesame oil
• 1 teaspoon coarse salt
• 4 tbsp. premium flour
• 4 tablespoons cornstarch
• 4 tablespoons of water
• 1 teaspoon baking powder

Sauce

• 3 tablespoons dark sesame oil
• 1 teaspoon ginger, chopped
• 1 clove garlic, minced
• 1 tsp chili paste (recommended: sambal oelek)
• 2 cups lightly salted chicken broth
• 1/4 cup cornstarch
• 2 tbsp sherry vinegar
• 0.5 cups of sugar
• 2 tablespoons soy sauce
• Peanut oil, for frying
• 3 tablespoons toasted sesame seeds, for serving
• 2-3 tbsp finely chopped green onions, for serving
• 5-6 sprigs of cilantro, for serving

Preparation:

1. Rinse the chicken under cold running water, pat dry with paper towels, and trim off any excess fat. Cut the chicken into 2.5 cm cubes and place in a large bowl. Add all the marinade ingredients to the bowl and toss to distribute evenly. Set aside to marinate while you prepare the sauce.
2. To make the sauce, pour the sesame oil into a saucepan and place it over low heat. Add the ginger and garlic and lightly sauté until fragrant, about 2-3 minutes. Meanwhile, combine the remaining sauce ingredients in a bowl and stir well to dissolve the cornstarch. Carefully pour into the saucepan with the roasted ginger and garlic. Stir as you pour, as the cornstarch thickens fairly quickly. Keep the sauce warm over low heat.
3. In a heavy-bottomed saucepan or deep fryer, heat enough oil to come halfway up the sides of the pan to 190°C.
4. Fry the chicken in small batches until golden and crispy, about 5-6 minutes. Remove the chicken with a slotted spoon to paper towels. Season with salt to taste. To serve, transfer the fried chicken to a platter and drizzle with the sauce. Sprinkle generously with toasted sesame seeds, green onions, and cilantro.