The best chinese sesame chicken

Chicken second courses

For the Marinade: 1 egg white 2 tablespoons dark soy sauce 2 tablespoons Shaoxing wine (see note above) 2 tablespoons 80-proof vodka ¼ teaspoon baking soda 3 tablespoons corn starch 1 pound boneless, skinless chicken thighs, cut into ½- to ¾-inch chunks For the Dry Coating: ½ cup flour ½ cup cornstarch ½ teaspoon baking powder ½ teaspoon kosher salt For the Sauce: 3 tablespoons dark soy sauce 2 tablespoons Shaoxing wine 2 tablespoons Chinese rice vinegar or distilled white vinegar 3 tablespoons homemade or store-bought low-sodium chicken stock 5 tablespoons sugar 2 teaspoons roasted sesame seed oil 1 tablespoon corn starch 2 teaspoons peanut, vegetable, or canola oil 2 teaspoons minced garlic (about 2 medium cloves) 2 teaspoons minced fresh ginger (about one 1-inch piece) 2 teaspoons minced scallion bottoms (about 1 scallion) 2 tablespoons toasted sesame seeds To Finish: 2 quarts of peanut, canola, or vegetable oil for deep frying Steamed white rice and steamed broccoli for serving