Sesame Seeds & Oil
Sesame Chicken
Ingredients:
For the Marinade:
1 egg white
2 tbsp dark soy sauce
2 tbsp Shaoxing wine (see notes)
2 tbsp 80-proof vodka
1/4 tsp baking soda
3 tbsp cornstarch
500gms boneless, skinless chicken thighs, cut into ½ to ¾-inch chunks (see notes)
For the Dry Coating:
½ cup flour
½ cup cornstarch
½ tsp baking powder
½ tsp kosher salt
For the Sauce:
3 tbsp dark soy sauce
2 tbsp Shaoxing wine (see notes)
2 tbsp Chinese rice vinegar or distilled white vinegar
3 tbsp homemade or store-bought low-sodium chicken stock
5 tbsp sugar
2 tsp roasted sesame seed oil
1 tbsp cornstarch
2 tsp peanut, vegetable, or canola oil
2 tsp minced garlic (about 2 medium cloves)
2 tsp minced fresh ginger (about one 1-inch piece)
2 tsp minced scallion bottoms (about 1 scallion)
2 tbsp toasted sesame seeds
To Finish:
2 quarts peanut, canola, or vegetable oil for deep frying
Steamed white rice & steamed broccoli for serving
For the Marinade: Beat egg whites in a large bowl until broken down & lightly foamy. Add soy sauce, wine, & vodka & whisk to combine. Set aside half of marinade in a small bowl. Add baking soda & cornstarch to the large bowl & whisk to combine. Add chicken to large bowl & turn with fingers to coat thoroughly. Cover with plastic wrap & set aside.
For the Dry Coat: Combine flour, cornstarch, baking powder, & ½ teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade & whisk until mixture has coarse, mealy clumps. Set aside.
For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, & cornstarch in a small bowl & stir with a fork until cornstarch is dissolved & no lumps remain. Set aside.
Combine oil, garlic, ginger, & minced scallions in a large skillet & place over medium heat. Cook, stirring, until vegetables are aromatic & soft, but not browned, about 3 minutes. Stir sauce mixture & add to skillet, making sure to scrape up any sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils & thickens, about 1 minute. Add half of sesame seeds. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.
To Finish: Heat 1 ½ litres peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) & adjust flame to maintain temperature.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, & making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, & carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, & adjusting flame to maintain a temperature of 325 to 375°F (163-190°C), until chicken is cooked through & very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Add chicken to empty skillet & return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Sprinkle with remaining sesame seeds & serve immediately with white rice & steamed broccoli.
Sesame seed is an ancient crop that appears in religious texts & fables. Carved drawings depict sesame seeds being thrown into big pots of food. Historic documents tell of a time when sesame seeds were used in cleansing rituals as a symbol of immortality in funeral ceremonies. During wars, sesame seeds were rationed for soldiers needing strength to survive their strenuous tasks.
Sesame oil is a wildly popular oil for cooking because sesame seeds contain about 50% fixed oil content, making it very stable in high heat. It’s used commonly in high heat cooking like stir frying & in Asian-inspired cuisine.
Sesame oil is also celebrated for its skincare benefits, & is used for its hydrating & antioxidant properties & as an ingredient in soaps & cosmetics in India.