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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. It is recommended that you use an instant read digital thermometer to maintain correct oil temperature while frying. | 2. In a large bowl, combine the marinade ingredients and add the chicken. Stir gently to coat the chicken and allow to stand at room temperature for 15 minutes. | 3. In a small dry frying pan, toast the sesame seeds until they are light brown in color and aromatic. Transfer to a small dish and set aside. | 4. In a small bowl, combine the sauce ingredients and stir until the sugar and the cornstarch are fully dissolved. Set aside. | 5. Toss the 1 1/2 cups cornstarch with the salt and pepper in a large bowl or deep plate. Coat the marinated chicken in the cornstarch mixture and shake off any excess before frying. | 6. Heat the oil in a wok or heavy-bottomed pot until it registers 350 degrees F. Working in 2 or 3 batches, add the first batch of chicken cubes and deep fry until lightly golden on the outside and cooked through (3-4 minutes). Remove the chicken with a slotted spoon and drain on a plate lined with paper towels. Repeat with the rest of the chicken. | 7. When finished cooking chicken, take the first batch and return then to the 350 degree oil. Continue cooking for 30-45 more seconds so they become golden brown. Repeat with the rest of the chicken. | 8. Transfer the oil to a heat-proof container. It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid for disposal. If you used a wok, just wipe down the inside with a paper towel and if you used a heavy-bottomed pot, switch to a large skillet for stir-frying. | 9. Heat the wok or skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the 1 tbsp of oil and swirl to coat the wok or pan. Add the chiles and garlic and stir-fry until just fragrant (20 seconds). Pour in the sauce mixture and heat briefly to thicken (just under a rolling boil). | 10. Return the chicken to the wok and stir well to coat with sauce. transfer the chicken to a serving dish and garnish with sesame seeds and scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
rice wine	1	tablespoon		-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
tomato paste	1 1/2	1/2		19.68	4.5384	1.0368	0.1128
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
rice vinegar	1	tablespoon		-	-	-	-
hoisin sauce	1	teaspoon		11.7333	2.3509	0.1765	0.1808
chili sauce	1	teaspoon		5.2325	1.1256	0.1422	0.0171
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cornstarch	1	teaspoon		731.52	175.2384	0.4992	0.096
chicken thigh	1	lb	boneless skinless cut	1993.2	3.5787	43.3974	200.3619
white sesame seed	1	teaspoon		-	-	-	-
cornstarch	1 1/2	cups		731.52	175.2384	0.4992	0.096
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable oil peanut	3	cups		-	-	-	-
vegetable oil peanut	1	tablespoon		-	-	-	-
red chilies	8	teaspoon	crushed	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
scallion	2		sliced	64.0	14.68	3.66	0.38

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.