1. 1

   Step 1

   In a small bowl, whisk together 0.25 cup soy sauce, 2 tbsp water, 1 tbsp toasted sesame oil, 3 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp fresh ginger, 2 cloves garlic, 0.5 tbsp cornstarch, and 1 tbsp sesame seeds.

2. 2

   Step 2

   Set the prepared sauce mixture aside.

3. 3

   Step 3

   In a large bowl, whisk 1 large egg with 2 tbsp cornstarch, 1 pinch salt, and 1 pinch pepper until frothy.

4. 4

   Step 4

   Trim excess fat from 1 lb chicken thighs and cut the meat into 1-inch pieces.

5. 5

   Step 5

   Add the chicken pieces to the egg mixture and toss until evenly coated.

6. 6

   Step 6

   Heat 2 tbsp cooking oil in a large skillet over medium heat until very hot.

7. 7

   Step 7

   Add the coated chicken to the skillet in a single layer.

8. 8

   Step 8

   Cook the chicken undisturbed until the bottom is golden brown.

9. 9

   Step 9

   Flip the chicken pieces carefully, breaking them into smaller clumps as needed.

10. 10

    Step 10

    Continue cooking until the chicken is golden brown on all sides and cooked through.

11. 11

    Step 11

    Pour the sauce mixture over the chicken in the skillet.

12. 12

    Step 12

    Toss the chicken to coat thoroughly with the sauce.

13. 13

    Step 13

    Simmer the sauce while stirring gently until it thickens and coats the chicken, then remove from heat.

14. 14

    Step 14

    Serve the chicken over 4 cups cooked jasmine rice and garnish with 2 sliced green onions.

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