Baked Sesame Chicken

Ingrédients

• 1 pound boneless skinless chicken thighs ((cut into 1-inch/3cm chunks))
• 1 tablespoon cornstarch
• 1 teaspoon sesame paste
• 1/4 teaspoon salt
• 1 teaspoon Shaoxing wine
• 1/4 cup all purpose flour
• 2 tablespoons toasted sesame seeds
• 1/8 teaspoon fresh ground white pepper
• 2 teaspoons canola oil
• 1 clove garlic ((minced))
• 1 tablespoon Shaoxing wine
• 3/4 cup chicken stock
• 1/2 teaspoon rice wine vinegar
• 3 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons/30 ml water))
• 1 scallion (chopped)

Préparation

1. 1

   Mix the chicken with the cornstarch, sesame paste, salt, and Shaoxing wine and set aside for 20 minutes to marinate. Then mix the flour, sesame seeds, and white pepper in a separate bowl. Preheat the oven to 475°F/250°C.

2. 2

   Next, use your hands to mix the marinated chicken again until there is no standing liquid. Dredge the chicken pieces in the dry mixture, and place them on a sheet pan lined with parchment paper or nonstick foil. Bake at 475 degrees for 8 minutes on the top rack. Flip the chicken pieces and broil on low for 3 minutes until golden brown. Remove from oven.

3. 3

   Heat your wok to medium heat and add oil and garlic. Stir for 5 seconds, and then add the Shaoxing wine. After another 5 seconds, immediately add the chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil until everything’s at a simmer.

4. 4

   Gradually add the cornstarch slurry to the sauce while stirring constantly. Let simmer for 20 seconds. The sauce should be thick enough to coat a spoon. Add the chicken and scallions and toss until coated with sauce. Garnish with toasted sesame seeds and serve.