Step 1

Mix the chicken with the cornstarch, sesame paste, salt, and Shaoxing wine and set aside for 20 minutes to marinate. Then mix the flour, sesame seeds, and white pepper in a separate bowl. Preheat the oven to 475°F/250°C.

Step 2

Next, use your hands to mix the marinated chicken again until there is no standing liquid. Dredge the chicken pieces in the dry mixture, and place them on a sheet pan lined with parchment paper or nonstick foil. Bake at 475 degrees for 8 minutes on the top rack. Flip the chicken pieces and broil on low for 3 minutes until golden brown. Remove from oven.

Step 3

Heat your wok to medium heat and add oil and garlic. Stir for 5 seconds, and then add the Shaoxing wine. After another 5 seconds, immediately add the chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil until everything’s at a simmer.

Step 4

Gradually add the cornstarch slurry to the sauce while stirring constantly. Let simmer for 20 seconds. The sauce should be thick enough to coat a spoon. Add the chicken and scallions and toss until coated with sauce. Garnish with toasted sesame seeds and serve.