Ingredients:

  • 500g (1 lb) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 60g (1/2 cup) cornstarch
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons neutral oil (like vegetable, canola, or grapeseed) for pan-frying
  • 60ml (1/4 cup) low-sodium soy sauce
  • 60ml (1/4 cup) honey or brown sugar (for sweetness)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon Sriracha or chili-garlic sauce (optional, for a hint of heat)
  • 1 tablespoon cornstarch (for thickening)
  • 2 tablespoons water (for cornstarch slurry)
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, sliced (white and green parts)

Instructions:

  1. Pat chicken pieces thoroughly dry with paper towels. In a medium bowl, whisk the egg with salt and black pepper. Add the chicken pieces and toss to coat. In a separate shallow dish, add 60g (1/2 cup) cornstarch. Dredge the egg-coated chicken pieces in the cornstarch, ensuring an even, thin coating. Set aside to marinate for at least 15 minutes.
  2. While the chicken marinates, whisk together the low-sodium soy sauce, honey (or brown sugar), rice vinegar, toasted sesame oil, grated ginger, minced garlic, and Sriracha (if using) in a small bowl. Set aside.
  3. Heat 2 tablespoons of neutral oil in a large non-stick skillet or pan over medium-high heat. Once hot, add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown, crispy, and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Pour the prepared sesame sauce into the same skillet (no need to clean). Bring to a gentle simmer. In a small cup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to whisk gently until the sauce thickens and becomes glossy, about 1-2 minutes.
  5. Return the pan-seared chicken to the skillet with the thickened sauce. Toss gently to coat all the chicken pieces evenly. Serve immediately, garnished with toasted sesame seeds and sliced green onions. Enjoy with rice or your preferred side.