Combining cornstarch and flour for the initial coating ensures the chicken develops a crisp, golden exterior that holds onto the glaze perfectly. This technique creates a wonderful textural contrast between the crunch of the fried meat and the sticky, syrupy sauce. I love how the soy sauce and brown sugar reduce together, transforming into a rich caramel that clings to every bite.
Perfecting the Glaze
The secret to a professional finish is simmering the sauce until it reaches a thick consistency that coats the back of a spoon. Adding a touch of rice wine vinegar provides a necessary brightness, cutting through the richness of the fried chicken. For a final touch, scattering toasted sesame seeds and fresh scallions adds a pop of colour and a nutty aroma that really completes the dish. It is a brilliant, straightforward meal that brings a taste of East Asia right to your dinner table.
