Sesame chicken

Via Budget Bytes.

Sesame Chicken
serves 4

Combine in a small bowl: 
2 tbsp. soy sauce
1 tbsp. water
1.5 tsp. (0.5 tbsp) sesame oil
4.5 tsp. (1.5 tbsp) brown sugar
4.5 tsp. (1.5 tbsp) rice vinegar
1 inch fresh ginger, grated or finely minced
1 tsp. minced garlic
1 tbsp. cornstarch
2 tbsp. sesame seeds

In a large bowl, whisk together: 
1 egg
2 tbsp cornstarch
a pinch of salt and pepper

Take 1 lb. of boneless, skinless chicken thighs. Trim any excess fat, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture (a technique called "velveting").

Heat a large skillet with ~2 tbsp. of vegetable oil over medium-high heat. When the oil is shimmering, add the chicken and all of the egg mixture. Cook the chicken for 7-10 minutes, until it's golden brown and cooked through. Stir occasionally to break up the chicken chunks (and avoid making an omelet).

Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat it. Thanks to the cornstarch, the sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce has thickened, turn off the heat.

Serve over rice.