Step 1

In a bowl measure and add baking soda, garlic powder, kosher salt and low-sodium soy sauce. Stir to combine.

Step 2

Add in diced boneless skinless chicken thighs. Toss to coat and set off to the side.

Step 3

In a bowl, measure and add in white pepper, cornstarch, tomato paste, hoisin, honey, bone broth or chicken stock, low-sodium soy sauce and the juice from a medium lime. Whisk to combine.

Step 4

Add 2 tablespoons avocado oil or other oil safe for high temp cooking. Heat on medium-high. Check to see if the oil is hot enough, by placing the end of a wooden chop stick in the oil. If bubble surround it, it’s ready.

Step 5

Once the oil is hot, measure and add 1/3 cup cornstarch into a resealable bag. Add in the marinated chicken. Seal the bag and toss to get every piece coated. Do this right before you start cooking and not any earlier to avoid the chicken from absorbing the cornstarch and clumping together.

Step 6

Once coated, immediately use tongs to add the chicken to the prepared pan in an even layer. If you need to work in batches of two, you can do that with great results.

Step 7

Cook 2 to 3 minutes on all sides or until golden and the chicken is fully cooked and no longer pink. Add a little more olive oil (1/2 a tablespoon) if needed.

Step 8

Transfer the chicken to a paper towel lined plate.

Step 9

Reduce the heat to medium-low. Add in the remaining oil, minced fresh garlic and red pepper flakes. Stir and cook 1 to 2 minutes or until soft.

Step 10

Pour in all of the sauce and increase the heat to medium-high. Stir often until thickened. Meanwhile, add rice to bowls.

Step 11

Add the chicken to the thickened sauce, stir and toss until coated. Serve immediately over rice with a sprinkle of green onion.