Directions

1. In a medium bowl, combine soy sauce and rice wine vinegar.
2. Add the chicken thighs into the vinegar soy liquid and toss until evenly coated, set aside. Preheat frying oil to 325 degrees F.
3. In a second bowl, prepare the tempura batter according to box directions.
4. In a third bowl, combine sesame seeds and panko breadcrumbs, stir until evenly mixed.
5. Dip each piece of chicken into the tempura batter, remove and allow excess batter to drip off. Then, coat the chicken in the sesame panko mixture, ensure it is coated thoroughly then place into the frying oil. Cook each piece until dark golden brown (3-4 minutes on each side), be sure to flip to achieve even cooking.
6. Remove the chicken onto a perforated tray or heat safe platter lined with paper towels. The internal temperature for the chicken should be 165 degrees F.
7. In a medium mixing bowl, mix sesame oil, chili crisp and hot sesame oil. Toss each crispy piece of chicken in this mixture and serve.
8. Optionally, the chicken can be drizzled with a touch of maple syrup or with lemon for a finish of sweetness or acidity.