Ingredients
4 chicken breasts(one package)
Chicken Marinade
2 Tbs mirin (japanese cooking wine) sub with white wine
2 Tbs vodka
2 Tbs soy sauce
1 egg
1 1/2 Tbs cornstarch
Batter
1 cup cornstarch
1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp chili pepper flakes
Maple Sesame Sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/8 cup white vinegar
1/8 cup ketchup
1/8 cup sweet chili sauce
2 TBS water
1 TBS Plew Farm maple syrup
1 TBS sesame oil
2 cloves garlic, minced
1 TBS sesame seeds
Instructions
Rinse chicken breasts and cut into bite-sized pieces OR thin bite-sized strips.
Marinade
Combine mirin, vodka, soy sauce, and egg in a container and whisk. Add in cornstarch and chicken pieces and mix, making sure all the chicken is fully coated. Let marinate while you prepare the batter and sauce.
*Start cooking your rice at this point so the whole dish is ready at the same time. I use jasmine rice.
Batter
Whisk together cornstarch, flour, baking powder, and salt in a container. Take about 6 Tablespoons of the liquid chicken marinade and pour it into the dry batter. Whisk thoroughly. This will create little clumps in the batter which will crisp up during the fry and get us the crunchiest chicken.
Heat up oil in a pan. Working a few at a time, add chicken pieces to the dry batter and coat them completely. Fry until golden and crispy, flip and fry the second side. Place in a paper bag or on paper towels to drain. Continue until all the chicken is fried.
Maple Sesame Sauce
To a large pan with rimmed edges add- brown sugar, soy sauce, vinegar, ketchup, sweet chili sauce, water, maple syrup, sesame oil, and garlic. Bring the sauce to a boil and let it simmer for 3 minutes. Lower heat. Add in all the fried crispy chicken and a Tablespoon of sesame seeds. Mix well until all the chicken is coated in sticky sauce.
Serve
Serve over jasmine rice. Sprinkle with sliced green onion and black/white sesame seeds. Enjoy!