Directions: |
Directions:Remove the excess fat from the chicken thighs and cut them into bite-size pieces, approximately 1"x1". Place the cut chicken thighs into a bowl or zip lock band and set aside.
Mix the marinade ingredients together and pour over the chicken. Mix the chicken and marinade together until each piece of chicken is coated with the marinade. Place the marinating chicken in the refrigerator and allow it to marinate for at least 2-hours or preferably overnight.
Place the sauce ingredients into a bowl, mix until combined, then set aside.
Using a hot skillet over medium heat, pour the sesame seed into a dry pan, and shake over the heat until the seeds are fragrant & golden brown.
Place the AP flour into a large mixing bowl. Place the eggs into a separate bowl; add 2 Tbs of water and a dash of salt to the eggs. Beat the eggs until smooth and runny.
Remove your chicken from the refrigerator and drain off any excess marinade. Using a paper towel, blot off any excess moisture from the chicken. Place the chicken back into the bowl.
Assemble your Breading station. This will consist of your bowls of chicken, flour, egg, and a plate or sheet tray lined up next to each other on your counter.
Bread your chicken as follows. Use one hand for the wet ingredients and one hand for the dry ingredients. If you use one hand for the entire breading process, you will end up with a glove of chicken breading. This isn't bad because if your hand is covered in chicken breading, you can drop your chicken directly into the hot oil without worrying about burning your fingers. However, I highly recommend you use a spider or slotted spoon to insert and remove your chicken from the hot oil.
Breading continued... using your wet hand, place a hand full of the chicken into the bowl of flour. Using your dry hand, scoop flour over the chicken and continue until the chicken is covered with the flour. Then, using your dry hand, remove the chicken from the flour bowl and shake the excess flour off the chicken. It should look like pieces of chicken dusted with flour. It doesn't look like much right now, but we are not done.
Breading continued... drop the flour-dusted chicken into the egg bowl. Using your wet hand, coat the chicken with the eggwash. Once the chicken is coated with the egg, using your wet hand, remove the chicken from the egg wash. Allow excess eggwash to drain off the chicken, and back into the bowl.
Breading continued... drop the egg-washed chicken into the bowl of flour. Using your dry hand, scoop the flour over the chicken and ensure it is well coated. Then remove the chicken, shake off the excess flour, and place the chicken on a plate or quarter sheet pan to await the deep fryer. And... repeat until all of the chicken is breaded.
Place the cooking oil into the wok, and heat until the oil has reached 350ºf, or until the oil begins to shimmer, or until bubbles escape from a chopstick inserted into the hot oil.
Using the Spider, lower a small hand full of the breaded chicken into the hot oil. Allow the chicken to fry until it becomes a rich golden brown, then use the Spider to remove the chicken from the oil, and place it on a plate or quarter sheet pan that is lined or covered with two layers of paper towel. Then immediately season the fried chicken with table salt. Give the oil a minute or two to get back up to temperature, and repeat the frying process for the rest of the chicken.
After the chicken has been fried, dump the hot oil into the stock pot and set it on the back of the stove. Using a clean paper towel, wipe out the inside of the wok and place it back on the flame.
Pour the sauce mixture into the wok and heat it up until it becomes thick and bubbly.
Once the sauce has thickened, turn off the heat, dump the fried chicken into the wok, and fold the chicken into the sauce using the wok spatula.
Sprinkle the toasted sesame seed over the sauced chicken and serve. |
This recipe for Sesame Chicken is from