Japanese Style Crispy Sesame Chicken

Name: Japanese Style Crispy Sesame Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 680.38 g boneless skinless chicken breasts (cut into 1-inch chunks); oil (for deep frying, preferably peanut oil); 2 eggs, lightly beaten; 2.46 ml salt; 2.46 ml black pepper; 2.46 ml white sugar; 3 minced garlic cloves; 14.79 ml grated fresh ginger, root; 14.79 ml sesame oil; 14.79 ml soy sauce; 14.79 ml better than bouillon chicken soup base; 59.16 ml potato starch; 29.58 ml rice flour; 709.77 ml water; 29.58 ml better than bouillon chicken soup base; 59.14-118.29 ml sushi rice seasoning; 118.29 ml potato starch; 236.59 ml sugar; 59.16 ml low sodium soy sauce; 59.16 ml sesame oil; 19.71 ml chili garlic paste; 3 minced garlic cloves

Submitted by Culinary School Dro

"A beautiful and tasty fusion of Japanese Style Crispy Fried Chicken and a Sweet Garlic Sesame Sauce Better than the Restaurants and lighter. Bet you can't leave any on your plate."

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Ready In:: 45mins
Ingredients:: 22
Serves:: 4

ingredients

680.38 g boneless skinless chicken breasts (cut into 1-inch chunks)
oil (for deep frying, preferably peanut oil)
Batter
2 eggs, lightly beaten
2.46 ml salt
2.46 ml black pepper
2.46 ml white sugar
3 minced garlic cloves
14.79 ml grated fresh ginger, root
14.79 ml sesame oil
14.79 ml soy sauce
14.79 ml better than bouillon chicken soup base
59.16 ml potato starch
29.58 ml rice flour
Sauce
709.77 ml water
29.58 ml better than bouillon chicken soup base
59.14-118.29 ml sushi rice seasoning
118.29 ml potato starch
236.59 ml sugar
59.16 ml low sodium soy sauce
59.16 ml sesame oil
19.71 ml chili garlic paste
3 minced garlic cloves

directions

In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
Serve with hot Calrose or Japanese rice.