I make the Serious Eats version of this recipe, and although it's a lot of work, the end result is insanely good. The magic happens by slowly pouring half of the marinade into the corn starch/flour mix, and then mushing the marinaded chicken pieces into the mix - this gives you a really bumpy/textured surface for the chicken, which fries up amazingly crispy and provides a huge surface area for sauce. It has ruined all other sesame chicken for me. That being said, I would smash that entire bowl into my face.