For the chicken marinade
: In a mixing bowl, combine the chicken with the sesame oil, sugar
, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.
For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch
to a shallow baking dish
each piece of chicken, shaking off any excess.
Fill a Dutch oven
or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry
the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.
In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger
and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine
, hoisin, oyster sauce
, soy sauce, honey and the chili sauces; bring to a simmer
In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.
Add in the fried chicken and toss to coat with the sauce. Add the lemon zest
and juice. Garnish with toasted sesame seeds and scallions
Serve warm over rice.