Author Adapted by Pam - For the Love of Cooking / Original by Crunchy, Creamy, Sweet
Equipment
Large Nonstick Skillet
Ingredients
Sauce:
½cuplow-sodium soy sauce***Use 1/2 the amount if you have regular soy sauce or it will be much too salty.
½cupchicken broth***Water can be substituted
3tbsppacked brown sugar
2tbsprice vinegar
1tbspcornstarch
2tsptoasted sesame seeds
1tspsesame oil
3cloves garlic, minced
1tspfresh ginger, minced
Chicken:
1egg, well beaten
3tbspcornstarch
Freshly black pepper, to taste
1lbboneless & skinless chicken thighs or breasts, cut into bite-sized pieces
2tbspvegetable oil, divided
Toasted sesame seeds, for garnish, if desired
Instructions
In a small bowl, whisk the low-sodium soy sauce, chicken broth, brown sugar, rice vinegar, cornstarch, sesame seeds, sesame oil, garlic, and ginger together until well combined. Set aside.
In a small bowl, whisk the egg with cornstarch and some fresh cracked pepper, to taste, until well combined. Add the chicken pieces and coat. Side Note: For a crispier texture on the chicken, just dredge in the cornstarch and black pepper.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place chicken, piece by piece without overcrowding, in the hot skillet and cook on all sides until the batter is golden and slightly browned. Remove the chicken from the pan to a plate and add another tablespoon of vegetable oil to the hot skillet then cook the remainder of the chicken, until golden and slightly browned. Remove to the plate.
Wipe the excess oil from the skillet then add the well-whisked sauce to the hot pan. Cook for 1 minute, stirring constantly, then add the chicken and stir to coat the pieces evenly. Simmer for 2-3 minutes, or until the sauce has thickened.
Remove from the heat and sprinkle with more sesame seeds, if desired, and serve immediately. Enjoy.