Instructions

1. First make the beer batter. Add the flour, cornstarch and salt in a medium bowl. Slowly add in the beer while whisking until it looks like a thin pancake batter.
2. Fill a large, deep pot halfway with canola oil or vegetable oil. Set the heat to a medium-high let it come to about 375-400 degrees.
3. While your oil is heating up, add all the ingredients for the glaze in a medium sauce pot. Stir and let it about 20 minutes. Cover and keep warm until you’re done frying the chicken.
4. When your oil is ready, take your chicken pieces, a few at a time, and coat it with the beer batter. Let some of the excess drain off and lower it into the oil with a slotted spoon or a frying spider. I did this in about 4 batches, you don’t want to crowd the pot and bring the temp down too much. Fry the chicken for about 5 minutes, flipping it over during cooking. Drain on a paper towel lined plate and repeat with the remaining chicken.
5. Pour the glaze into a large bowl. Toss the fried chicken in batches until they are all coated with the glaze and garnish with sesame seeds if desired.