Easy Sesame Chicken with Rice Vinegar Sauce

Ingredients

• ¼ cup Soy Sauce (Adds a salty, umami flavor. Low sodium can be substituted.)
• 2 Tbsp Water (Used to adjust the sauce's consistency.)
• 1 Tbsp Toasted Sesame Oil (Essential for the distinct sesame flavor. Use toasted for a richer taste.)
• 3 Tbsp Brown Sugar (Adds sweetness and helps thicken the sauce. Honey can be a substitute.)
• 1 Tbsp Rice Vinegar (Provides a tangy balance to the sweetness and saltiness.)
• 1 tsp Fresh Ginger (Adds a pungent, warm spice. Grate finely. Can be frozen for longer storage.)
• 2 cloves Garlic (Minced, for a savory base flavor.)
• ½ Tbsp Cornstarch (Used to thicken the sauce, creating a glossy finish.)
• 1 Tbsp Sesame Seeds (Adds nutty flavor and visual appeal.)
• 2 Tbsp Cooking Oil (Vegetable or canola oil for cooking the chicken.)
• 1 lb Boneless, Skinless Chicken Thighs (Cut into 1-inch pieces. Thighs remain juicier, but breasts can be used.)
• 1 Large Egg (Helps the cornstarch adhere to the chicken.)
• 2 Tbsp Cornstarch (Coats the chicken for a slightly crispy texture.)
• 1 pinch Salt (To season the chicken.)
• 1 pinch Black Pepper (To season the chicken.)
• 4 cups Cooked Jasmine Rice (For serving. Other rice varieties can be used.)
• 2 Green Onions (Sliced, for garnish.)

Instructions

1. **Prepare the Sesame Sauce:** In a small bowl, thoroughly whisk together the soy sauce, water, toasted sesame oil, brown sugar, rice vinegar, grated fresh ginger, minced garlic, and cornstarch until smooth. Add the sesame seeds and stir. Set aside.
2. **Prepare the Chicken:** In a large bowl, whisk together the egg, 2 tablespoons of cornstarch, salt, and pepper until well combined and slightly frothy.
3. **Cut the Chicken:** Trim any excess fat from the chicken thighs. Cut the chicken into approximately 1-inch pieces for even cooking.
4. **Coat the Chicken:** Add the chicken pieces to the egg and cornstarch mixture. Stir until all pieces are evenly coated.
5. **Heat the Skillet:** Add cooking oil to a large skillet (non-stick is recommended) and heat over medium-high heat. Ensure the skillet is hot before adding the chicken.
6. **Cook the Chicken:** Add the coated chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook undisturbed for about 5-7 minutes, or until the bottom side is golden brown.
7. **Flip the Chicken:** Carefully flip the chicken pieces, separating any that may have stuck together. Continue cooking for another 5-7 minutes, or until the chicken is cooked through and golden brown on all sides.
8. **Add the Sauce:** Reduce the heat to medium. Pour the prepared sesame sauce over the chicken, and stir gently to coat.
9. **Simmer and Thicken:** Allow the sauce to simmer, stirring occasionally, for about 2-3 minutes, or until it has thickened to a desired glaze. The sauce should coat the chicken evenly.
10. **Garnish and Serve:** Remove from heat and garnish with sliced green onions. Serve immediately over cooked jasmine rice.
11. **Serving Suggestions:** Consider serving with steamed broccoli or a simple side salad for a balanced meal.