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Slice chicken thighs into equal thirds.
Combine sauce ingredients in a small saucepan and mix well. Bring to a boil so it's bubbling and let it bubble for 2 minutes to evaporate the alcohol. Remove off heat and set aside.
Using a brush, lightly dust sliced chicken with cornstarch on both sides with dabbing motion. Do not heavily coat in cornstarch.
Over medium high heat, add cooking oil into hot pan. Fry chicken thighs on both sides until browned. About 4-5 minutes each side.
Pour sauce over top. Let it bubble to thicken and reduce, about 1-3 minutes. Flip chicken over to simmer on the other side for 30 seconds. Optional: garnish with sesame seeds and green onions. Enjoy!