In this updated version, the marinated chicken is coated with flour to make extra-crunchy chicken and then tossed with succulent sweet-savory-tart sauce and topped with savory toasted sesame seeds. Skip the take out, and try making this smart recipe for an easy weeknight dinner. Smart Recipes, Chinese Recipes, Chicken Recipes, Recipes Chicken Chinese General Tso Sesame Chicken General Tso Sesame Chicken Recipe | RecipeSavants.com PT30M Serves 5 Ingredients: 1 Egg White 5 Tablespoons Dark Soy Sauce 5 Tablespoons Shaoxing Wine 2 Tablespoons 80-Proof Vodka 0.25 Teaspoon Baking Soda 0.75 Cup Cornstarch 1 Pound Skinless, Boneless Chicken Thighs 0.5 Cup Flour 0.5 Teaspoon Baking Powder 0.5 Teaspoon Kosher Salt 2 Tablespoons Chinese Rice Vinegar 3 Tablespoons Chicken Stock 4 Tablespoons Sugar 1 Teaspoon Roasted Sesame Seed Oil 1.5 Peanut Oil 2 Teaspoons Garlic 2 Teaspoons Fresh Ginger 10 Green Onions 8 Small Dried Red Chinese Or Arbol Chilies 1 Teaspoon Toasted Sesame Seeds For marinade: In a large bowl, add egg whites and beat until foamy. Add 2 tablespoons of soy sauce, vodka and 3 tablespoons of wine and beat until well combined. Reserve half of marinade in a small bowl. In the remaining marinade, add 3 tablespoons of cornstarch and baking soda and beat until well combined. Add chicken and coat with marinade generously. With a plastic wrap, cover the bowl and keep aside. In a large bowl, mix together flour, 1/2 cup of cornstarch, baking powder and salt. Add reserved marinade and beat until combined. For sauce: In a bowl, add 3 tablespoons of soy sauce, 2 tablespoons of wine, chicken stock, vinegar, sesame seed oil, sugar and 1 tablespoon of cornstarch and with a fork, mix until cornstarch and sugar are dissolved. In a large skillet, add 2 teaspoons of peanut oil, minced scallions, ginger, garlic and red chilies over medium heat and cook for about 3 minutes, stirring continuously. Stir in sauce mixture and cook for about 1 minute, stirring continuously. Stir in scallion white parts and remove from heat. Keep aside. Remove chicken pieces from marinade and coat with flour mixture evenly. Shake off any excess flour mixture. In a large wok, heat 1 1/2 quarts of peanut oil to 350 degrees and cook chicken pieces for about 4 minutes. With a slotted spoon, transfer chicken pieces on a paper towel lined plate to drain. In the skillet of sauce, add chicken pieces and gently, stir to combine. Garnish with sesame seeds and serve immediately alongside white rice.

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