Sesame Chicken Salad

• 1 tablespoon vegetable oil
• 1 tablespoon ginger, minced
• 2 garlic cloves, minced
• 1 cup chicken stock
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon sherry vinegar
• 1 tablespoon sambal oelek
• 1 1/2 pounds chicken tenders
• 1/4 cup soy sauce
• 1/4 cup cornstarch

Kosher salt

Freshly ground black pepper

• 1 1/2 cups vegetable oil
• 2 teaspoons toasted sesame seeds
• 5 ounces spring mix baby lettuces
• 2 teaspoons red wine vinegar

1. 1. Make the sauce In a medium saucepan, heat the oil over medium high heat until hot, then stir in the ginger, and garlic and cook, stirring, until golden, about 3 minutes. In a bowl, stir together the stock, sugar, soy sauce, cornstarch, vinegar, and samba oelek. Whisk the stock mixture into the saucepan and bring to a boil, whisking, until thickened. Reserve the sauce.
2. 2. Make the chicken In a bowl, whisk together the soy sauce, cornstarch, and 1/4 teaspoon each salt and pepper. Toss the chicken with the marinade. In a medium pot, heat the oil to 375°F. Cook the chicken in batches, stirring occasionally, until browned and cooked through, about 4 to 6 minutes. Transfer the chicken to paper towels to drain, then toss with the sauce.
3. 3. Toss the spring mix baby lettuces with the red wine vinegar and transfer to serving plates. Top the salad with the chicken tenders, then sprinkle with the sesame seeds and serve.