CopyCat Chinese Sesame Chicken

Let's Cook

1. Step 1.

   In a small bowl, combine all the sauce ingredients and stir with a spoon until well blended and smooth. Set the sauce aside; you'll use it later.

2. Step 2.

   Cut the chicken breast into strips about ½ inch thick. In a bowl, combine water and salt, then add the chicken strips and let them soak for about 15 minutes. Do not drain the water.

3. Step 3.

   Add cornstarch to the bowl with the chicken and water, and mix well until every strip is evenly coated. The mixture will be thick and sticky.

4. Step 4.

   Pour 1 tablespoon of salad oil over the coated chicken and mix gently to smooth the coating and separate the strips so they don't clump together.

5. Step 5.

   Heat a wok over medium heat and pour in enough oil for deep frying. Heat the oil to about 325°F (165°C); you can test by dipping a strip in—it should sizzle gently.

6. Step 6.

   Carefully place the coated chicken strips into the hot oil one piece at a time, being careful not to overcrowd the wok. Fry until they are golden brown, crispy, and cooked through, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels.

7. Step 7.

   Pour off the frying oil from the wok, leaving it clean. Heat the wok again over medium heat with an additional 1 teaspoon of salad oil.

8. Step 8.

   Add the ginger, garlic, and chili oil to the wok and stir-fry until fragrant, about 30 seconds to 1 minute. Be careful not to burn the aromatics.

9. Step 9.

   Pour in the reserved sauce mixture and stir constantly until it thickens, about 1–2 minutes. It should coat the back of a spoon.

10. Step 10.

    Add the fried chicken strips to the wok and toss well to coat every strip evenly with the sauce.

11. Step 11.

    Sprinkle sesame seeds over the chicken and serve immediately on a bed of lettuce.