Sesame Chicken

SERVES 6

• 1½ lb dark chicken cutlets
• ¼ cup nondairy milk
• 3 cloves garlic, crushed
• ⅛ tsp crushed red pepper flakes
• canola oil, for frying
• 2 tsp sesame oil
• chopped chives, for garnish

Batter

• ½ cup cornstarch
• ½ cup flour
• ½ cup cold seltzer
• 2 egg whites

Sesame Sauce

• ¼ cup low sodium soy sauce
• ¼ cup rice vinegar
• ¼ cup dark brown sugar
• ¼ cup honey
• ¼ cup ketchup
• 1 Tbsp cornstarch
• ⅓ cup water
• 1 tsp garlic powder
• 1 Tbsp black and white sesame seeds + more for garnish

In a large resealable bag, combine nondairy milk, garlic, and red pepper flakes. Add chicken tenders. Coat chicken tenders; marinate and soften for 15–20 minutes.

In a large bowl, combine and whisk together batter ingredients. Add marinated chicken tenders. Discard remaining marinade. Mix to completely coat with batter.

Heat 3 inches oil in a 2–3-quart saucepan over medium heat. Add a few pieces of chicken at a time, taking care not to crowd the pan. Fry for 2 minutes, until lightly golden. Turn chicken; fry until lightly golden. Transfer fried chicken to a paper towel-lined cooling rack or pan. Repeat until all chicken is fried.

Prepare the sesame sauce: In a small bowl, whisk together sauce ingredients until smooth. Set aside.

Heat sesame oil in a large skillet or wok over medium heat. Add sesame sauce. Bring to a boil; cook until thickened, whisking occasionally. Reduce heat to medium-low. Add fried chicken; toss to coat with sauce.

Before serving, sprinkle with additional sesame seeds and chopped chives.

Note: White chicken cutlets also work here, but dark cutlets are a bit juicier.

(Originally featured in Family Table, Issue 766)