1 pound chicken breast or thigh meat, cut into 1-inch pieces
2 tablespoons cornstarch
1 large egg
kosher salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
about 4 cups cooked rice
2 to 3 green onions, sliced, for garnish.
Sesame Seed Sauce
2 tablespoons soy sauce
1 tablespoon water
1/2 tablespoon toasted sesame oil
1 and 1/2 tablespoons seasoned rice vinegar
1 and 1/2 tablespoons brown sugar
1-inch piece fresh ginger, grated (I used squeeze bottle ginger)
2 cloves garlic, grated
1 tablespoon cornstarch
2 tablespoons sesame seeds
Heat a large skillet over medium-high heat and add the olive oil.
In a large bowl, whisk together the cornstarch, eggs and a dash each of salt and pepper.
Add cut-up chicken and toss in the egg mixture until coated. When the oil in the skillet shimmers, add chicken and any remaining egg mixture. Cook 4 to 5 minutes, until bottom is golden and a bit crispy, then flip the chicken over and cook an additional 4 minutes. Chicken will come off in eggy chunks when you turn it; separate the pieces when cooking side two.
While the chicken cooks, prepare the sauce. combine soy sauce, water, sesame oil, rice vinegar, brown sugar, ginger, garlic and cornstarch.
When the chicken is done, add sesame seeds to the sauce mixture and pour over the chicken. Stir to coat the chicken.
Portion rice and chicken into bowls and serve topped with green onions. A drizzle of toasted sesame oil over the top makes it even better!
Sooooooo good. I think next time I might double the sauce.