When freshly made, this tastes exactly like Chinese takeout, and even after a few days stewing in the fridge, it’s still pretty tasty.
Total Time: 30 min
1 large egg
2 tablespoons cornstarch
1 pinch each salt & pepper
1 pound boneless, skinless chicken thighs
2 tablespoons vegetable oil (for frying)
1 tablespoon soy sauce
1 tablespoon water
½ tablespoon toasted sesame oil
1½ tablespoons brown sugar
1½ tablespoons rice vinegar
1 inch fresh ginger, grated (or 2 teaspoons ground ginger)
1 clove garlic, minced
1 tablespoon cornstarch
Optional: 2 tablespoons sesame seeds
In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
Heat a large skillet with 2 tablespoons of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7 to 10 minutes). Drain off the excess oil, if desired.
While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds.
Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.