Easy Sesame Chicken

Ingredients

• 1 large egg
• 2 Tbsp cornstarch
• 1 pinch each salt and pepper
• 1 lb boneless skinless chicken thighs
• 2 Tbsp cooking oil
• 1/4 cup soy sauce
• 2 Tbsp water
• 1 Tbsp toasted sesame oil
• 3 Tbsp brown sugar
• 1 Tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 Tbsp sesame seeds
• 1/2 Tbsp cornstarch
• 4 cups cooked jasmine rice
• 2 whole green onions

Directions

1. Make the sauce first. In a small bowl, combine the cornstarch, sesame seeds, minced garlic, grated fresh ginger, rice vinegar, brown sugar, sesame oil, water, and soy sauce until smooth. Use a small-holed cheese grater for the ginger, then leave the sauce nearby while you start the chicken.
2. In a large bowl, beat the egg with 2 Tbsp cornstarch and a pinch each of salt and pepper. Cut away any extra fat from the chicken thighs, then slice the meat into small 1 inch pieces. Add the chicken to the bowl and turn it through the egg-cornstarch coating.
3. Pour the cooking oil into a large skillet and warm it over a medium flame. When the pan is nice and hot, tilt it around so the oil covers the bottom. Add the coated chicken, arranging it across the skillet in a single layer.
4. Let the chicken cook without fussing with it until the underside turns golden. Flip the pieces carefully, separating any larger clusters as you go, and cook until the second side is golden too. Try not to stir too much here, since that coating likes a little peace and quiet.
5. When the chicken is cooked through and browned all around, pour in the sauce. Turn the chicken through the sauce as it heats; once it starts to simmer, it will thicken. Keep stirring gently until the sauce clings to the chicken, then take the skillet off the heat.
6. Spoon the chicken over rice, and finish with the sliced green onions.