1lbboneless skinless chicken thighs cut into bite size pieces
¼cupcorn starch
¼cupflour
1tspkosher salt
2eggs lightly beaten
vegetable oil for frying
For the Sauce
⅓cuplow-sodium soy sauce
1tbsprice vinegar
1tbsphoney
1tbsplight brown sugar
1tbspsesame seedsplus more for garnish
2tspcorn starch
1tbspsesame oil
1clovegarlicminced
Instructions
Add all of the sauce ingredients except the sesame oil and garlic to a bowl and stir to combine then set aside.
Add the corn starch, flour, and salt to a small plate and stir to combine.
Add the eggs to a bowl and beat lightly.
Bread the chicken by first dipping into the egg mixture then coating with the dry mixture. Repeat process with the remaining chicken.
Heat 1-2 inches of oil in a deep heavy pan or dutch oven to around 350 degrees F
Add chicken to the oil in batches flipping occasionally until cooked through and golden brown, around 5-6 minutes. Remove with a wire strainer and let drain on paper towels.
Heat the sesame oil in a pan over medium heat then add the garlic and cook for around 30-45 seconds the stir in the sauce mixture and bring to a low simmer. Cook until slightly thickened, around 2 minutes. Then add chicken to the pan and stir until well coated. Garnish with additional sesame seeds and serve immediately.
Notes
If you have dark soy sauce on hand, adding a teaspoon or so to the sauce adds a deeper flavor.
Shaoxing wine adds another layer of flavor to the sauce if you have some on hand.