Tony’s Take on Sesame Chicken at PF Changs

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 large egg, beaten (as a binder)
• 2 cups broccoli florets, blanched
• 1 large red bell pepper, cut into 1-inch squares
• 1 small white onion, cut into petals
• 3 tablespoons vegetable oil for stir-frying
• 1 tablespoon toasted sesame seeds
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon Manhattan Select Blend
• Neutral oil for frying (canola or peanut)

Instructions

1. In a large bowl, whisk the chicken broth, soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and the Manhattan Select Blend until well combined. Set this sauce aside.
2. Place the chicken pieces in a bowl and toss with the beaten egg until fully coated. In a separate shallow dish, mix the cornstarch and flour. Dredge the chicken in the flour mixture, shaking off any excess. We want a light, even coating, not a heavy crust.
3. Heat about 2 inches of neutral oil in a heavy-bottomed pot or wok to 350°F. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on a wire rack to keep them from getting soggy.
4. In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over high heat. Add the onion petals and red bell peppers. Stir-fry for 2 minutes until the edges are slightly charred but the vegetables remain crisp.
5. Pour the prepared sauce into the wok with the vegetables. Bring to a simmer over medium-high heat. If you prefer a thicker glaze, you can whisk a teaspoon of cornstarch with a splash of water and stir it in.
6. Add the fried chicken and the blanched broccoli florets to the wok. Toss rapidly to ensure every piece is glazed in that rich sesame sauce without losing the crunch of the chicken.
7. Transfer to a serving platter and garnish immediately with the toasted sesame seeds. Serve with a side of fluffy steamed white or brown rice. DUNZO!