Trying to replicate my favorite sesame chicken. Advice requested

Just recently moved away from my favorite (Americanized) Chinese food spot and I need some advice on replicating a dish.

The highlight was the sesame chicken. The breading was very light but super crispy (Corn starch? Baking soda?) and stayed crispy with sauce added. Very, very thinly sliced chicken, unlike any other Chinese food chicken I've had (or really any "fried" chicken at all).

And then for cooking, deep frying in a wok I assume?

I welcome any ideas and techniques.

Here are a few pictures of the chicken for an example: https://imgur.com/a/BSXrIYS

Thanks!

Edit: they describe it online as "Sliced chicken that is quickly pan-fried over a high flame to retain its crispiness, then sauteed in our special sweet orange sesame sauce."

submitted by /u/mxbrady
[link] [comments]

from AskCulinary https://ift.tt/IzrAThP