For the chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 large egg
- 3 tablespoons potato starch or corn starch
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- Neutral oil like avocado, grapeseed, or canola
For the sauce:
- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar
- 3/4 teaspoon toasted sesame oil
- 1 tablespoon potato starch or corn starch
- 3 tablespoons maple syrup or packed brown sugar
- 1 clove garlic, peeled and minced
- 1-inch piece of fresh ginger, peeled and minced
- 2 teaspoons sesame seeds
- 1/2 cup chicken stock
- Optional: Serve with steamed white rice, veggie of choice like broccoli, and top with sesame seeds and scallions to garnish.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, potato or corn starch, maple syrup or brown sugar, garlic, ginger, sesame seeds, and chicken stock. Set aside.
In a medium bowl, whisk together the egg, potato or corn starch, sea salt, and some black pepper. Add the chicken and stir to coat.
In a large skillet or wok, add a couple of tablespoons of oil. Turn the heat on medium-high. Once the oil is hot, add 1/2 of the chicken, piece by piece. Cook the chicken on all sides until golden in color. Remove the chicken and set it on a plate. Repeat until all the chicken has been browned.
Drain the oil from the pan, add the chicken back in, and pour in the sauce. Bring the sauce to a boil and then reduce the heat to a simmer. Cook for 10 minutes or until all the chicken pieces are cooked through, remembering to stir as the sauce thickens. Taste and adjust seasoning if necessary.
Serve the chicken over steamed white rice and veggies if you like and top with a sprinkle of scallions and sesame seeds.