Ingredients:
- 1.5 lbs boneless skinless chicken breast
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp white pepper
- 3 tbsp canola oil
- 1/2 cup chicken broth
- 1/4 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup light brown sugar
- 1 tbsp tomato paste
- 1 tbsp fresh ginger, minced
- 3 garlic cloves, grated
- 1 tbsp cornstarch
- 1 tbsp water
- 1/2 tsp crushed red pepper flakes
- 2 green onions (sliced)
- 1 tsp toasted sesame seeds
Instructions:
- Prep the protein. Pat the 1.5 lbs chicken cubes completely dry with paper towels. Note: Any surface moisture will turn the cornstarch into a paste instead of a crisp coating.
- Dredge the chicken. Toss the cubes in the 1/2 cup cornstarch mixed with salt and white pepper until every piece is fully matte and chalky.
- Whisk the sauce. In a small bowl, combine chicken broth, soy sauce, rice vinegar, brown sugar, tomato paste, and red pepper flakes.
- Heat the oil. Add 3 tbsp canola oil to your skillet over medium high heat until the oil shimmers and a tiny pinch of cornstarch sizzles instantly.
- Fry in batches. Add the chicken in a single layer. Cook for about 3-4 minutes per side until the edges are golden and the coating feels hard to the touch.
- Remove and drain. Set the chicken aside on a wire rack. Note: A wire rack is better than paper towels as it prevents steam from softening the bottom of the chicken.
- Bloom the aromatics. In the same pan (wipe out excess oil if needed), add the minced ginger and grated garlic. Sauté for 30 seconds until the air smells sharp and fragrant.
- Simmer the glaze. Pour in the sauce mixture. Let it bubble for 2 minutes to meld the flavors.
- Thicken the sauce. Stir in your cornstarch slurry (1 tbsp starch + 1 tbsp water). Whisk constantly until the sauce turns translucent and thick enough to coat a spoon.
- The Final Toss. Return the chicken to the pan. Toss quickly for 30 seconds until every piece is varnished in a velvety, dark glaze.
- Garnish and serve. Top with sliced green onions and toasted sesame seeds immediately.