1lbBoneless, Skinless Chicken Thighstrimmed and cut into 1" pieces, you can use chicken breast, but thighs are much more tender
2tbspLow Sodium Soy Sauce
1tspRice Wine Vinegaryou can sub vegetable or chicken broth
1largeEgg Whitediscard the yolk or use in an omelet tomorrow morning! :)
1cAll Purpose Flour
Neutral Oil for Frying
FOR THE SAUCE:
3/4cVegetable Brothyou could also use chicken broth
2tbspRice Wine Vinegarif you don't have this, substitute with more broth
1tbspWhite Vinegar
5tbspHoney
2tbspLow Sodium Soy Sauce
1/3cWhite Sugar
Garlicminced, OPTIONAL
pinchRed Pepper FlakesOPTIONAL
FOR THE CORNSTARCH SLURRY:
4tspCornstarch
4tspWater
FOR SERVING:
Green Onions
Toasted White Sesame Seeds
Cooked White Rice
pinchSaltfor finishing
Instructions
Whisk together the marinade ingredients and add the chicken pieces. Set aside for at least 15-30 minutes.
In a large bowl, add the flour. Dump the chicken along WITH ALL OF THE MARINADE to the flour. Toss with your hands until you get a craggy look and all of the chicken is evenly coated.
Heat a non-stick skillet over medium high heat and add oil. Be sure test one piece to be sure it's hot enough. You should see a little sizzle. You will likely have to fry in two batches. Avoid overcrowding the pan.
Remove fried chicken pieces to paper towels to drain. Repeat frying the second batch until all of the chicken it fried.
Whisk together the sauce ingredients and prepare the cornstarch mixture so it's ready.
Meanwhile, in a new skillet, add the sauce and cook until boiling. Add the cornstarch and continue to cook until thickened. Add the chicken pieces back to the pan cooking for another 1-2 minutes to warm. Remove from the heat, continue to toss. As it cools, it will thicken and coat the chicken pieces.
Serve over cooked white rice and garnish with green onions and toasted white sesame seeds. Be sure to give it a final pinch of salt. It really brings out that sweet/salty flavor. Enjoy!