Ingredients:

  • 680 g (1.5 lb) Boneless, skinless chicken thighs (or breast), cut into 1-inch bite-sized pieces
  • 2 large Eggs, lightly beaten
  • 120 g (1 cup) Cornflour/Corn Starch (or Potato Starch)
  • 1 tsp Fine Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • 90 ml (6 Tbsp) Neutral cooking oil (canola, vegetable, or peanut) for shallow frying
  • 120 ml (½ cup) Low-sodium Soy Sauce (or Tamari)
  • 60 ml (¼ cup) Honey or Maple Syrup
  • 60 ml (¼ cup) Rice Vinegar (unseasoned)
  • 4 Tbsp Brown sugar (packed)
  • 1 Tbsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 2 tsp Toasted Sesame Oil
  • 2 Tbsp Cold water
  • 1 Tbsp Cornflour/Corn Starch (for thickening)
  • 1 Tbsp Toasted white and black sesame seeds (for garnish)
  • 2 Spring onions (scallions), sliced thinly (for garnish)

Instructions:

  1. Pat the chicken pieces very dry and cut into uniform, bite-sized pieces (about 1 inch / 2.5 cm). In a shallow dish, whisk together the cornflour, salt, and pepper. Dip chicken first into the beaten eggs, then dredge thoroughly in the cornflour mixture, pressing lightly to adhere the coating.
  2. In a small bowl, whisk together the soy sauce, honey/maple syrup, rice vinegar, brown sugar, grated ginger, minced garlic, and the 2 tsp of toasted sesame oil. Set aside. Prepare the slurry: In a very small separate cup, mix 1 Tbsp cornflour with 2 Tbsp cold water until completely smooth.
  3. Heat 90 ml of neutral oil in the wok or frying pan over medium-high heat until shimmering. Cook the coated chicken in two or three batches (do not overcrowd the pan!) for 3–4 minutes per batch, turning until all sides are deep golden brown and crispy. Remove the cooked chicken pieces and place them on a wire rack to drain excess oil. Keep warm.
  4. Pour off any excess oil from the wok, leaving about 1 teaspoon of residue. Reduce the heat slightly to medium. Pour the prepared Sesame Sauce into the hot pan and bring it to a gentle simmer. Whisk the cornflour slurry one more time, then pour it gradually into the simmering sauce, whisking constantly until the sauce thickens almost instantly to a syrupy consistency. Cook for 30 seconds.
  5. Return all the cooked chicken to the wok. Toss quickly to coat every piece evenly in the sticky glaze. Remove immediately from heat, transfer to a serving platter, and garnish generously with toasted sesame seeds and sliced spring onions.