Start by whipping up the sauce!

In a small bowl, mix together soy sauce, water, sesame oil, brown sugar, rice vinegar, freshly grated ginger (a small-holed cheese grater works perfectly), minced garlic, cornstarch, and sesame seeds. Give it a good stir until smooth, then set it aside for later.

Next up—let’s get that chicken ready. In a large bowl, whisk together the egg, 2 tablespoons of cornstarch, and a pinch of salt and pepper.

Trim any extra fat off your chicken thighs, then cut them into bite-sized 1-inch pieces. Toss the chicken into the egg mixture and make sure every piece gets nicely coated.

Heat some cooking oil in a large skillet over medium heat. Once the pan is hot and shimmering, give it a swirl so the oil coats the whole bottom.

Add the chicken pieces in a single layer—spread them out so they get crispy!

Let the chicken cook undisturbed for a few minutes until the bottoms turn a beautiful golden brown. Then carefully flip them over, breaking up any clumps as you go. Cook until the other side is golden too, flipping gently to keep that crispy egg coating intact.

Once the chicken is golden and cooked through, pour in your sauce. Stir gently to coat all the chicken pieces.

As the sauce starts to bubble, it’ll thicken up—keep stirring gently until it’s glossy and sticky. Then go ahead and turn off the heat.

Serve your delicious chicken over a fluffy bed of rice, sprinkle on some sliced green onions, and dig in! 🍚🥢