Crispy sesame chicken

Ingredients:

• 700 g chicken
• 1 liter of oil for frying
• 2 tbsp. l. sesame
• 1.5 tbsp. l. sesame oil
• 150 g potato starch
• bunch of green onions for serving

for the marinade:

• 1.5 tbsp. l. soy sauce
• one egg white
• 0.5 tbsp. l.potato starch
• 1/4 tsp. soda
• 3 cloves garlic
• a pinch of salt and pepper

for the sauce:

• 3 tbsp. l. ketchup
• 3 tbsp. l. soy sauce
• 2 tbsp. l. honey
• 3 tbsp. l. brown sugar
• 4 tbsp. l. water
• 1 tbsp. l. vinegar (6%)
• 2 tbsp. l. starch + 2 tbsp. l. water

Cooking process:

Cut the chicken thighs into ~2-3 cm pieces.

Place the pieces in a bowl and add grated garlic, protein, soy sauce, soda, starch, salt and pepper.

Mix well, cover the bowl with cling film and leave to marinate for 40 minutes.

At this time, prepare the sauce: mix soy sauce, ketchup, honey, sugar, water and vinegar.

In a separate bowl, dissolve starch in water.
Pour half the starch into a bowl and add half of the marinated chicken pieces. Pour another half of the starch on top, cover the top with a plate and shake well. All pieces should be covered with starch. Then repeat with the other half of the chicken.

Heat the oil in a saucepan or saucepan to 180 degrees.
Cook the chicken in batches so it doesn't all stick together. Submerge half and fry for 2-3 minutes.
Remove and let it rest for 10 minutes.

At this time, heat the wok and pour the sauce into it. Heat it well and add diluted starch. Once the sauce begins to thicken, add the chicken and sesame oil and cook until everything is coated with the sauce, stirring constantly. Add sesame seeds at the end.
Serve immediately, garnished with herbs.