Step 1

Slice chicken thighs into equal thirds.

Step 2

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.

Step 3

Using a brush, lightly dust sliced chicken with cornstarch on both sides with dabbing motion. Do not heavily coat in cornstarch.

Step 4

Over medium high heat, add cooking oil into hot pan. Fry chicken thighs on both sides until browned. About 4-5 minutes each side.

Step 5

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!