Sesame Chicken

Preparation

1. Step 1

   In a medium bowl, add chicken thighs, 2 tablespoons of oyster sauce, Shaoxing wine and 1 teaspoon sesame oil. Mix until well combined and let marinate for 5 minutes.

2. Step 2

   Meanwhile, in a large, heavy-bottomed pot or Dutch oven, heat 2 inches of vegetable oil over medium-high to 375 degrees. (Check temperature with a deep-fry thermometer.)

3. Step 3

   Beat eggs in a wide, shallow dish. Add cornstarch to a second shallow dish. Place half of the chicken in the egg mixture and toss until fully coated, allowing excess to drip back onto the dish. Transfer chicken to the cornstarch; toss until each piece is fully coated.

4. Step 4

   Using a slotted spoon, transfer the chicken to the oil; fry until golden brown and fully cooked, turning occasionally, about 6 minutes. Remove with the slotted spoon to a large paper towel-lined bowl and season with 1½ teaspoon salt. Repeat with remaining chicken. (The oil should return to 375 degrees before frying the new batch.)

5. Step 5

   In a small saucepan over medium-low heat, combine 2 tablespoons vegetable oil and the garlic. Cook, stirring occasionally, until the garlic is golden brown, 1 to 2 minutes.

6. Step 6

   Add the tomato paste and fry, stirring often, until the oil is stained and the tomato paste becomes a shade darker, about 2 minutes.

7. Step 7

   Stir in 3 tablespoons water, the brown sugar, vinegar, the remaining 3 tablespoons oyster sauce, the remaining 2 teaspoons sesame oil, crushed red pepper and ¾ teaspoon salt. Increase heat to medium and cook until the mixture thickens slightly and coats the back of a spoon, 1 to 2 minutes.

8. Step 8

   Remove the paper towel from the bowl of fried chicken and pour the sauce all over. Toss until the chicken is well coated. Transfer to a plate and sprinkle with toasted sesame seeds. Serve with steamed rice and broccoli, if desired.