Hulled White Sesame Seeds are tiny white seeds with a nutty, bittersweet flavor. They add a delicate crunch to many dishes, and are a common ingredient in both Asian and Middle Eastern cuisines.

Ingredients

Serves 4

1 Pound Boneless, Skinless Chicken Thighs, sliced into 1-inch cubes

2 Teaspoons Soy Sauce, divided

2 Tablespoons Chinese Rice Wine

2 Egg Whites

1/4 Cup Low-Sodium Chicken Stock

1 1/2 Tablespoons Tomato Paste

1 1/2 Teaspoons Hoisin Sauce

1 Teaspoon Chili Paste

1 Teaspoon 1890 Japanese Toasted Sesame Oil

1 Teaspoon White Sugar

1 Tablespoon 1890 Honey Ginger Balsamic

1 1/2 Cups Cornstarch, plus 1 teaspoon, divided

3 Cups Peanut Oil, plus 1 tablespoon, divided

1/2 Teaspoon Kosher Sea Salt Flakes

1/2 Teaspoon 1890 Ground Black Peppercorns

8 De-Stemmed Japones Chiles

2 Cloves Garlic, minced

1 Teaspoon 1890 Toasted Sesame Seeds

2 Scallion, green parts thinly sliced

Directions

Place chicken, 1 teaspoon soy sauce, rice wine and egg whites in resealable bag. Squish around to combine and place in refrigerator to marinate for 1 hour.

Whisk together chicken stock, tomato paste, hoisin sauce, chili paste, remaining 1 teaspoon soy sauce, sesame oil, sugar, vinegar and 1 teaspoon of cornstarch in a small bowl, stirring until sugar and cornstarch are dissolved and there are no lumps. Reserve.

Heat 3 cups of oil in a large Dutch oven over medium-high heat until it sizzles when sprinkled with water.

Pat chicken dry with a paper towel and discard marinade. Place remaining cornstarch in a shallow dish. Add salt and pepper and stir to combine. Add chicken and toss to coat, shaking off excess.

Working in batches, fry chicken until golden brown outside and cooked through inside, 4 to 5 minutes. Remove chicken using a slotted spoon and place on paper towels to drain.

Discard oil, wipe Dutch oven with paper towel, leaving browned bits behind. Return the Dutch oven to the stove-top. Add remaining tablespoon oil and heat over medium heat. Add chiles and garlic and sauté until fragrant, about 30 seconds. Pour in sauce mixture, raise heat to medium-high and cook until thickened, about 2 minutes.

Add chicken and toss to coat. When chicken is heated through, transfer to a serving dish. Garnish with sesame seeds and scallions and serve family-style, along with cooked white rice.