Slice chicken breast into 1" pieces and place in a bowl with kosher salt, white pepper, soy sauce, Shaoxing wine, garlic, ginger, and sesame oil. Marinate for at least 1 hour or up to overnight for best results.
In a separate bowl, create your sauce by combining light soy sauce, ketchup, chicken stock, sugar, honey, and sesame oil. Mix until well combined and set aside.
In a large bowl, combine flour, cornstarch, kosher salt, white pepper, and baking powder. Dredge your marinated chicken in the flour & cornstarch mixture (shake off excess). Pack in the dredge to ensure there are no dry spots. Let rest on a rack for 10-15 minutes while you heat your oil.
In a heavy bottomed pot or dutch oven, heat oil to 350F and fry the chicken in batches for 2-3 minutes until lightly golden. Remove, then fry a second time at 350F for 1-2 minute until golden and extra crispy. Season with salt to taste.
In a pan or wok over high heat, add 2 tbsp of neutral oil and fry your garlic and ginger for 15 seconds or until fragrant. Immediately add your sauce until it starts to bubble (about 45-60 seconds). Add your cornstarch slurry and your vinegar, and continue stirring until the sauce has thickened. Add your chicken and coat in the sauce and finish with sesame seeds and sesame oil. Enjoy!
Notes
KEY TIPS:Cut the Chicken into Uniform Pieces: Whether you use chicken breast or thigh, make sure to cut your chicken into uniform pieces to ensure that your Sesame Chicken cooks evenly.Coat Your Chicken Thoroughly: Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots. Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken so the batter sticks.Monitor the Oil Temperature: Do not let your frying oil drop below 325F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your chicken in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY!)Rest After Dredging: Once the chicken is dredged in the seasoning mix, let them rest for 10-15 minutes. This helps the batter stick to the chicken when frying!Pre-mix Your Sauce: The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.Success is in the Prep: For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, chicken, and vegetables ready and easily accessible during the cooking process.
Storage and Reheating
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.Reheat in the air fryer for 6-8 minutes at 350F or in the oven at 375F for 10-15 minutes until warmed through and crispy.