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Ingredients
- FOR THE SAUCE:
- 2 T Soy Sauce
- 1 T water
- 1 1/2 tsp. Toasted Sesame Oil
- 2 1/4 tsp. Brown Sugar
- 2 1/4 tsp. Rice Vinegar
- 1 1 inch piece peeled and grated fresh Ginger
- 1 clove minced garlic
- 2 T Sesame Seeds
- 1 T Corn Starch
- FOR THE CHICKEN:
- 1 Egg
- 2 T Corn Starch
- pinch salt
- pinch pepper
- 1 pound boneless, skinless Chicken Thighs
- 2 T Oil
Details
Preparation
Step 1
1. Combine all ingredients for the sauce in a small bowl and set aside.
2. To prepare the chicken, whisk together the egg, corn starch, salt and pepper. Trim excess fat from teh chicken thighs and cut them into 1 inch pieces. Toss the chicken in the egg mixture. Heat oil over medium high heat. When the oil is very hot (should look wavy on the surface) add chicken and egg mixture. Cook stirring occasionally, until chicken is golden brown and cooked through, 7-10 minutes. Drain off excess oil if desired.
3. Pour sauce over chicken. Toss to coat. The sauce will begin to thicken as soon as it hits the hot skillet. Remove from heat when the sauce is thickened.
4. Serve over rice and sprinkle with chopped green onions.
Serves 4
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