Soy-Glazed Crispy Shrimp Recipe

Make the soy-and-chili glaze: Combine chicken stock, oyster sauce, soy sauce, sugar, sweet chili sauce, and garlic in a saucepan over medium heat. Bring to a boil then lower heat and simmer for 2 to 3 minutes.

Add sesame oil. Season to taste with salt and pepper. Cook for 30 seconds.

Add dissolved cornstarch and cook for 1 minute or until thick. Add sesame seeds. Set aside and keep warm.

Heat oil in a deep, heavy-bottomed pot over medium heat.

Combine cornstarch, flour, salt, and pepper in a shallow bowl. Dip a shrimp in beaten egg, letting the excess drip off. Dredge in cornstarch mixture.

Gently add shrimp to hot oil. Repeat with remaining shrimp, cooking in batches to avoid overcrowding the pot. Cook for about 1 minute or until coating is crisp and golden. Drain on paper towels.

Pack rice in containers, top with shrimp, drizzle with glaze, and garnish with green onions.