Sesame Chicken

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon sea salt
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  Egg, Whole, Large(100g)
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  Cornstarch(120g)
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  Flour, All-Purpose, White(120g)
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  Vegetable oil
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  Soy Sauce, Low Sodium(120g)
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  Vinegar, Rice(15g)
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  Vegetable oil(15g)
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  Sesame Oil, Toasted(15g)
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  Honey(45g)
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  Brown sugar(45g)
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  Chili Paste, Sambal Oelek(5g)
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  Garlic(180g)
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  Ginger, Fresh Root(5g)
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  Cornstarch(23g)
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  Rice, White, Long-Grain
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  Green Onion (Scallion)
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  Sesame seeds(30g)

Instructions

1. 1Cut the chicken breast into bite-sized pieces and pat dry with paper towels. In a shallow bowl, beat the large eggs. In a separate shallow bowl, combine the cornstarch and flour. Working with one piece at a time, dip the chicken into the egg, allow excess to drip off, then dip into the flour mixture, pressing gently to adhere. Set breaded chicken on a plate.
2. 2Heat the vegetable oil in a large, heavy pot over medium-high heat to 325°F, using a deep-fry thermometer. Working in batches, carefully add the breaded chicken (8–10 pieces at a time) and cook 5 minutes until golden brown and internal temperature reaches 165°F. Transfer fried chicken to a paper towel-lined plate.
3. 3Cook the white rice according to package directions while the chicken fries.
4. 4In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, brown sugar, minced garlic, minced ginger, and chili paste.
5. 5Heat vegetable oil in a large skillet over medium heat until glistening, about 1 minute. Add the sauce mixture and bring to a simmer over medium heat, 2–3 minutes, stirring occasionally.
6. 6In a small bowl, mix the cornstarch with ½ cup cold water until smooth. Pour the slurry into the simmering sauce and cook 2 minutes over medium heat, stirring constantly, until thickened.
7. 7Add the fried chicken to the sauce and cook 2 minutes over medium heat, stirring gently, until coated and warmed through.
8. 8Divide the cooked rice evenly into 4 airtight containers while hot, top with the sesame chicken and sauce, then garnish with sliced green onions and sesame seeds. Seal and refrigerate up to 4 days.