An easier, lighter version of the sweet and savory takeout favorite
Ingredients
1/4 cup water
2 tablespoons packed dark brown sugar
4 teaspoons soy sauce or tamari
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
1/4 cup plus 1 teaspoon cornstarch, divided
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
3 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons toasted white sesame seeds
1 medium scallion, thinly sliced
Cooked rice, for serving (optional)
Whisk
Chef's knife
Cutting board
Measuring spoons
Mixing bowls
Large nonstick or cast iron frying pan
Instructions
Make the sauce. Whisk the water, soy sauce, brown sugar, vinegar, sesame oil, and 1 teaspoon of the cornstarch together in a small bowl; set aside.
Season and coat the chicken in cornstarch. Place the chicken in a medium bowl and season with the salt. Sprinkle the remaining 1/4 cup cornstarch over the chicken and toss with your hands until evenly coated, separating any pieces that are stuck together.
Sear the chicken in 2 batches. Heat 2 tablespoons of the oil in a large nonstick or cast iron frying pan over medium-high heat until shimmering. Add half the chicken and spread into an even layer. Cook undisturbed until golden brown on the bottom, 5 to 6 minutes. Flip and cook undisturbed until the chicken is browned on the second side and cooked through, about 4 minutes more. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan and repeat cooking the remaining chicken.
Cook the garlic. Return the chicken to the pan, add the garlic, and cook until fragrant, about 30 seconds.
Add the sauce. Rewhisk, then pour the sauce into the pan. Cook, tossing constantly, until the sauce thickens, is glossy, and coats the chicken, about 30 seconds.
Toss with sesame seeds. Sprinkle with the sesame seeds and toss to coat. Garnish with the scallions and serve over rice if desired.
