Taiwanese Fried Chicken

Ingredients:

1kg Chicken Breast (minced)

550g All-Purpose flour (or more)

1 tsp salt

2 tbsp sugar

2 tsp cumin powder

3 tbsp cooking oil

2 tbsp oyster sauce

1 egg white

Breadcrumbs

Sauce

2 tbsp Ketchup

1 tbsp bean paste

1 tbsp oyster sauce

1 tbsp sugar

1 tbsp cumin powder

Starch solution

Instructions:

1. In a large bowl, combine all the ingredients except the breadcrumbs, and mix until a dough forms.
2. Divide the dough (weight 100g) into two equal portions, shape each into a ball, and place them on a prepared lined tray.  Let it rest for 15-20 minutes.
3. Take a dough and roll/press it, coating it with breadcrumbs.  Use a rolling pin to roll the coated dough to a thickness of 1/4 inch.
4. Repeat the process, layering with parchment paper in between to prevent sticking.  Store in an airtight container or ziplock bag and put in the freezer for an hour before frying.
5. While the chicken is freezing, prepare the sauce by combining all the ingredients thoroughly.
6. In a saucepan, add cooking oil and saute the sauce mixture for about 2-3 minutes.  Then add the starch solution to thicken and add sesame seeds.  Remove from heat and set aside.
7. Heat the oil to 185 °C over medium-high heat in a wok or large pan.  Deep-fry the chicken for 2 minutes, then carefully flip it over and fry for an additional 2 minutes, or until it is light golden.  Transfer onto the rack to drain off excess oil.  Repeat the process for the remaining chicken.
8. While the fried chicken is still hot, brush the sauce evenly over both sides of the chicken.  Use a bamboo stick to skewer the chicken and serve it immediately.