Chicken
- 6 boneless skinless chicken thighs (cubed)
- Salt and pepper
- ¾ C cornstarch
- Vegetable oil
Honey Ginger Sauce
- 5 OZ Soy Sauce
- 4 OZ honey
- 3 TSP fresh ginger (grated)
- 9 cloves garlic (minced)
- 3 OZ sake or mirin
- 1½ – 2 TBS sesame seeds (optional, to finish)
- Mix soy sauce, honey, ginger, garlic, and sake or mirin to prepare the sauce.
- Season the chicken with salt and pepper, and coat the chicken with a thin layer of cornstarch on both sides.
- In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, working in batches, add the chicken.
- Pan-fry the chicken for 3-4 minutes on each side or until crispy and golden brown. Remove and set aside.
- Pour in the sauce, Mix, and simmer for 30 seconds.
- If desired, use a cornstarch slurry to make the sauce thick and clingy.
- Add back in the chicken and cook for 1 minute on each side on high heat.
- Finish with sesame seeds if desired.
Yields 6 servings.