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In a bowl, combine Sauce ingredients until well combined and set aside.
Slice chicken thighs into equal bite size pieces, about 6-8 pieces depending on the size of your thighs. Transfer to a large bowl.
Season diced chicken with salt. Then add cornstarch and mix with tongs just until chicken is coated. Do not overmix. Tip: Turn the tongs a few times to mix the starch into the chicken and this will achieve an even coating (see video for visuals).
In a wok or non-stick pan set over medium high heat, add oil. Once oil is hot, carefully lower coated chicken. Spread apart quickly. Fry until golden and crispy brown on both sides, about 6-8 minutes in total. Remove chicken from pan and transfer to a plate. (For Air Fryer instructions, see Notes section below). Discard any excess oil.
Back into the pan on medium high heat, pour in the sauce and simmer until it thickens.
Once sauce is thick, toss fried chicken into sauce and mix until each piece is coated. Remove off heat. Optional: Garnish with green onions and more sesame seeds. Enjoy!