Recipes

For the sauce, heat the sesame oil and vegetable oil in a medium pot over high heat until shimmering. Remove from heat and sauté the garlic, ginger, scallion, and chili paste until fragrant (about 2 minutes), in the unheated pot. Add the stock and sweet chili sauce. Make a slurry by combining the 1 Tbsp. cornstarch with the water in a small dish until no lumps remain. Drizzle the slurry into the marinade pot while whisking. Bring sauce to a boil, and allow it to thicken completely. Simmer until the sauce is dark and well thickened and then set aside for later.

Combine ingredients for batter in a mixing bowl and add 3 parts mix with 2 parts soda water, and whisk until batter resembles a thin pancake batter.

Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees F. While the oil is heating, prepare the chicken for frying. Toss the chicken into the 1/2 cup of flour to lightly coat, first. Then add the chicken to the batter, toss until well coated, then transfer into the hot oil. To fry and finish, cook about 1/4 of the chicken in the oil until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees before repeating with the remaining chicken. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces to the pot, tossing to coat and serve sprinkled with sesame seeds and chopped scallions.