Marinade
- 2 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 6 T sesame oil
- 2 1/2 T sugar
- 1 t cracked black pepper
In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce, and pepper. Toss to coat, cover, place in the refridgerator, and let sit 1 hour.
Stir-Fry
- 1 c + 2T starch (corn or tapioca)
- vegetable or peanut oil for frying
- 2 T minced garlic
- 1 T minced ginger
- 4 T chinese rice wine
- 2 T hoisin sauce
- 2 T oyster sauce
- 2 T soy sauce
- 1 1/2 T honey
- 1 lemon, zest and juice
- sesame seeds for garnish
- scallions, thinly sliced at an angle, for garnish
Remove chicken from the fridge. Add 1 cup starch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.
Fill a dutch oven or high-sided sauté pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375°F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and keep your oil temperature from dropping too much. Remove to a paper towel lined plate.
In a large sauté pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin sauce, oyster sauce, soy sauce, and honey. Bring to a simmer.
In a glass measuring cup, mix the remaining 2 tablespoons starch with 1/4 cup very cold water (make sure the water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.
Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.
http://www.foodnetwork.com/recipes/sesame-ginger-chicken.html