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Prep your chicken: In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms.
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It will look gummy but smooth.
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Add the chicken pieces and stir until all are evenly coated.
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4
At first it may appear that it will not come together but it does!
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Set chicken aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally.
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6
Begin the sauce: Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat.
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Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.
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In a separate bowl, whisk together the remaining sauce ingredients until smooth.
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Pour into the garlic and ginger, stirring, until the sauce becomes thick and shiny.
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Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm.
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To fry the chicken: Heat 1/2-inches of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.
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When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan.
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Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides**.
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Transfer the fried chicken to a paper towel lined plate and repeat the process until youve cooked all the chicken.
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Then slide all of the fried chicken into the prepared sauce and toss to coat.
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(If desired, add some steamed broccoli to coat with the sauce also.)
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Increase the heat to medium, stir and cook just until hot all the way through.
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Sprinkle with sliced scallions and serve immediately over white rice.
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**A note: Chicken is a safe food for me.
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I know that just about anything done to it is going to yield something that is, at the very least, edible.
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21
This is especially true of boneless skinless chicken thighs.
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22
Its really hard to mess those up!
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They stay tender and juicy and its very hard indeed to cook them to the point of chicken jerky.
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Be sure to cook them through, you definitely want that crisp, deep-brown coating to hold up to the sauce!
