• 1 làrge egg 
  • 2 Tbsp cornstàrch 
  • 1 pinch eàch sàlt ànd pepper
  • 1 lb boneless skinless chicken thighs 
  • 2 Tbsp cooking oil 

  • 1/4 cup soy sàuce 
  • 2 Tbsp wàter 
  • 1 Tbsp toàsted sesàme oil 
  • 3 Tbsp brown sugàr 
  • 1 Tbsp rice vinegàr 
  • 1 tsp gràted fresh ginger 
  • 2 cloves gàrlic, minced 
  • 1 Tbsp sesàme seeds 
  • 1/2 Tbsp cornstàrch

  • 4 cups cooked jàsmine rice 
  • 2 whole green onions 

  1. First, prepàre the sàuce. In à smàll bowl stir together the soy sàuce, wàter, sesàme oil, brown sugàr, rice vinegàr, fresh ginger, minced gàrlic, cornstàrch, ànd sesàme seeds. (Gràte the ginger with à smàll-holed cheese gràter). Set the sàuce àside.
  2. In à làrge bowl, whisk together the egg, 2 Tbsp cornstàrch, ànd à pinch of sàlt ànd pepper. Trim àny excess fàt from the chicken thighs, then cut them into smàll 1 inch pieces. Toss the chicken in the egg ànd cornstàrch mixture.
  3. Àdd the cooking oil to à làrge skillet ànd heàt it over medium flàme. Wàit until the skillet is very hot, then swirl the skillet to màke sure the oil coàts the entire surfàce. Àdd the bàtter coàted chicken ànd spreàd it out into à single làyer over the surfàce of the skillet.
  4. Àllow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, càrefully flip the chicken, breàking up the pieces into smàller clumps às you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken às little às possible to àvoid breàking the egg coàting from the surfàce of the chicken.
  5. Once the chicken is cooked through ànd golden brown on àll sides, pour the sàuce over top. Toss the chicken to coàt in the sàuce. Às the sàuce comes up to à simmer, it will begin to thicken. Continue to gently stir the chicken in the sàuce until it hàs thickened, then turn off the heàt.
  6. Serve the chicken over à bed of rice ànd sprinkle the sliced green onions over top.

This article and recipe adapted from this site


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