Easy Sesame Chicken

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  Soy Sauce, Low Sodium(60g)
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  2 Tbsp water ($0.00)
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  Sesame Oil, Toasted(15g)
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  Brown sugar(45g)
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  Vinegar, Rice(15g)
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  Ginger, Fresh Root(5g)
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  Garlic(120g)
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  Cornstarch(8g)
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  Sesame seeds(15g)
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  Vegetable oil(30g)
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  Chicken Thigh, Boneless Skinless(454g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Egg, Whole, Large
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  Cornstarch(30g)
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  1 pinch each salt and pepper ($0.05)
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  Rice, Jasmine, White, Dry(960g)
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  Green Onion (Scallion)(200g)

Instructions

1. 1Cook the rice according to package directions in a separate pot; set aside when done.
2. 2Grate the fresh ginger using a small-holed cheese grater. Mince the garlic. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, cornstarch, and sesame seeds until the cornstarch dissolves. Set the sauce aside.
3. 3Trim excess fat from the chicken thighs and cut them into 1-inch pieces. In a large bowl, whisk together the egg, cornstarch, and a pinch of salt and pepper. Toss the chicken pieces in the egg mixture until fully coated.
4. 4Add the vegetable oil to a large skillet and heat over medium-high heat for 2–3 minutes until the oil shimmers and barely smokes; swirl to coat the entire surface. Add the coated chicken in a single layer and cook undisturbed for 4–5 minutes until the bottom is golden brown.
5. 5Flip the chicken pieces carefully and cook for another 4–5 minutes over medium-high heat, breaking up larger clumps as you flip, until golden brown on the second side and no longer pink inside.
6. 6Pour the prepared sauce over the chicken and stir gently to coat. Bring to a simmer over medium heat and cook for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
7. 7Divide the sesame chicken evenly into 4 airtight containers while hot, portioning it over the cooked jasmine rice in each container.
8. 8Slice the green onions and sprinkle over each portion just before serving or store separately and add when reheating.