2lbchicken thighstrimmed and cut into 1-inch pieces
1/2cupcorn starch
1/4cupextra light olive oilfor frying, plus more as needed
2tbspminced gingerfrom a 2-inch piece of ginger
3clovesgarlicor 1 Tbsp grated or finely minced
1/2tspred pepper flakesor to taste
1tspsesame seedsoptional for garnish
1/2cupcold water
5tbsplow sodium soy sauce
3tbsprice vinegaror more to taste
1 1/2tbsphoisin sauce
4tbspgranulated sugar
1 1/2tbspcornstarch
Instructions
Cut chicken into 1-inch cubes. Toss the chicken in batches with cornstarch, tapping off the excess. Place the dredged chicken on a platter and set aside.
In a separate dish, mix all the ingredients for the sauce and whisk them together.
Preheat a non-stick skillet with oil. Cook the chicken in 2 to 3 batches, sautéing until golden on both sides and cooked through. Remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Keep at least 1 Tbsp oil in the pan.
Add the garlic, ginger, and red pepper flakes to the pan. Sauté for about 30 seconds or until fragrant.
Pour the sauce into the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a bit. Taste the sauce and adjust with more soy sauce or rice vinegar if needed. Add the chicken back to the pan and toss to coat. Serve garnished with sesame seeds if desired.