Sesame Chicken

Ingredients:

• 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup (30g) cornstarch
• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon (1g) salt
• 1/4 teaspoon (1g) black pepper
• Vegetable oil for frying
• 1/3 cup (80ml) soy sauce
• 1/4 cup (60ml) honey
• 1/4 cup (60ml) rice vinegar
• 1 tablespoon (15ml) sesame oil
• 2 tablespoons (24g) brown sugar
• 2 cloves garlic (10g), minced
• 1 tablespoon (8g) fresh ginger, grated
• 1 tablespoon (10g) cornstarch mixed with 2 tablespoons (30ml) water
• 2 tablespoons (20g) sesame seeds, toasted
• 2 green onions (15g), sliced

Instructions:

1. In a medium bowl, combine cornstarch, flour, salt, and black pepper.
2. Dredge the chicken pieces in the flour mixture, shaking off excess.
3. Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
4. Fry the chicken pieces in batches, without overcrowding, for 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
5. In a separate saucepan, combine soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
6. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
7. Add the fried chicken pieces to the sauce and toss to coat evenly.
8. Sprinkle with toasted sesame seeds and sliced green onions before serving.

Notes:

For a spicier version, add 1-2 teaspoons of chili paste or chili flakes to the sauce. Serve with steamed rice or noodles and a side of stir-fried vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.