Ingredients:

  • 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg, lightly beaten
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon grated fresh ginger (or ½ tsp ground ginger)
  • 1 clove garlic, minced
  • 1/4 teaspoon white pepper (optional)
  • ½ cup all-purpose flour (60g)
  • ½ cup cornstarch (60g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup soy sauce (60ml)
  • ¼ cup honey (60ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon cornstarch (dissolved in 2 tablespoons cold water)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon grated fresh ginger (or ½ tsp ground ginger)
  • 1 clove garlic, minced
  • 1/4 cup chicken broth (60ml)
  • 2 tablespoons sesame seeds, toasted
  • 2 green onions, thinly sliced

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat, and marinate in the refrigerator for at least 30 minutes (up to 2 hours).
  2. In a shallow dish, whisk together flour, cornstarch, baking powder, salt, and pepper.
  3. Dredge each piece of marinated chicken in the flour mixture, ensuring it's fully coated. Shake off excess.
  4. Heat vegetable oil (about ½ inch deep) in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 4-5 minutes per batch.
  5. Remove cooked chicken with a slotted spoon and place on a wire rack or paper towel-lined plate to drain.
  6. In a separate pan, whisk together soy sauce, honey, rice vinegar, cornstarch slurry, sesame oil, ginger, garlic, and chicken broth.
  7. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens (about 2-3 minutes).
  8. Add the cooked chicken to the sauce and toss to coat evenly.
  9. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.