How to make it

  • 1. Mix the chicken with the cornstarch, sesame paste, salt, and Shaoxing wine and set aside for 20 minutes.
  • 2. Then mix the flour, sesame seeds, and white pepper in a separate bowl.
  • 3. Preheat the oven to 475 F (250 C). Use your hands to mix the chicken and marinade until there is no standing liquid.
  • 4. Dredge the chicken pieces in the dry mixture, and place them on a sheet pan lined with parchment paper or nonstick foil.
  • 5. Bake for 8 minutes on the top rack. Flip the chicken pieces and broil on low for 3 minutes until golden brown.
  • 6. Remove from oven.
  • 7. Heat your wok to medium heat and add oil and garlic. Stir for 5 seconds, and then add the Shaoxing wine.
  • 8. After another 5 seconds, add the chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil until everything’s at a simmer.
  • 9. Gradually add the cornstarch slurry to the sauce while stirring constantly.
  • 10. Let simmer for 20 seconds. The sauce should be thick enough to coat a spoon.
  • 11. Add the chicken and scallions and toss until coated with sauce.
  • Garnish with toasted sesame seeds and serve.
  • Steamed rice and a steamed green veggie are naturals.

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