1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3 large egg whites, beaten
Mazola corn oil, for frying
Sesame seeds, for garnish
Sliced green onions, for garnish
FOR THE MARINADE
1 cup chicken stock
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
3 tablespoons brown sugar, packed
2 tablespoons cornstarch
2 tablespoons sesame oil, divided
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon chili paste
To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.
Adapted from Brown Eyed Baker