Step 1

Peel the skin of ginger, grate it with cheese grate or lemon zester.

Step 2

Mince the garlic. and thinly slice the green onion. Save some of the green part of the green onion for garnishing at the end.

Step 3

In a jar, mix all the ingredients togehter.

Step 4

Cut the chicken thighs into cubes or strips. Place in a bowl and mix in half of the marinade, combine well. Cover and let it marinate for at least 30 minutes.

Step 5

When the chicken is done marinating. Save 1 tsp of the starch aside then mix in the rest of the starch in the chicken. Combine well to make sure the chicken are fully coated.

Step 6

In a non-stick pan, heat up 2 - 3 tbsp of neutral cooking oil for 30 - 45 seconds. Once the oil is shimmering, add in garlic and green onion and quickly sautte for 30 seconds or until frgrant (the garlic browns and starts to burn fast so make sure you are watching clasely during this process)

Step 7

Add in the chicken, spread across in the pan. Let each side sear for 1 - 2 minutes or until brown and get a crispy layer on them.

Step 8

Mix the rest of the starch with 2 tbsp of filterer water. Whisk until no clump is left.

Step 9

Once the chicken are cooked through (internal temperate 165F), add in the rest of the marinate.

Step 10

Then swirl in the starch mixture. Stir to combine well. The sauce should become thick and sticky quickly. Turn off the heat and continue to gently stir to make sure the chicken cubes are coated in the sauce.

Step 11

Garnish with additional sesame seeds and the green part of the onion.