Honey Sesame Chicken
- Chicken thighs (deboned) 2 oz
- Salt 1 hfl
- White pepper 1 hfl
- For the batter - Plain flour 64 g
- Corn flour 25 g
- Ice cold water 70 ml
- Egg white 1 med
- Salt 2 pin
- Baking powder 1 tsp
- For the honey sauce - Honey 4 tbs
- Apple cider vinegar 1 tbs
- Ketchup 1 tbs
- Sesame oil 1 tbs
- Water 20 ml
- Corn starch mix - Corn flour 1 tbs
- Water 20 ml
- For frying - Vegetable oil 200 ml
Debone the chicken thighs and chip them into 2 cm cubes. Season them with salt and white pepper then let it rest for 10 minutes in the fridge.
In the meantime prepare the batter by adding the flour, egg white, cornstarch, salt, baking powder, and water into a medium-sized bowl. Give it a good mix and set aside. In terms of consistency, you should have a slightly thick batter that will stick onto the chicken pieces.
Add the chicken into the batter, cover all chicken pieces then let it rest for an additional 10 minutes.
While waiting on the chicken to marinate, prepare the honey sauce by adding the honey, apple cider vinegar, salt, ketchup, sesame oil, and water into a small saucepan. On low heat bring the sauce to simmer. To thicken the sauce combine 2 tsp of cornflour with 20 ml of cold water. Stir until smooth then add it to the sauce. You will see it will quickly thicken up.
Once the sauce is ready set it aside.
Take a medium-sized saucepan, add in the vegetable oil. On low heat bring the heat up. Add in the battered chicken pieces in 2/3 batches. Don't overcrowd the pan as it will drop the temperature of the oil and you will end up with soggy batter rather than cripsy.
Cook each side for about 1.5 minutes then flip. Repeat with all of the chicken. Set the cooked chicken on a kitchen towel to get rid of the excess oil.
Reheat the sauce, bring it to a simmer. Add in the crispy chicken pieces toss them around in the sauce making sure they're all covered. Put them into a large bowl sprinkle them with sesame and chili flakes. Serve with basmati rice.