Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 1 large egg white
  • 1/2 cup cornstarch
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 3 tbsp neutral oil
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp toasted sesame seeds
  • 3 green onions, thinly sliced
  • 4 cups prepared steamed jasmine rice

Instructions:

  1. Pat the 1.5 lbs chicken breast completely dry with paper towels.
  2. In a large bowl, beat the 1 large egg white with the salt and white pepper until it starts to look bubbly and frothy.
  3. Toss the chicken pieces in the egg white, then sprinkle over the 1/2 cup cornstarch. Mix until every piece is chalky and fully coated.
  4. In a small bowl, combine the soy sauce, honey, rice vinegar, toasted sesame oil, ginger, garlic, and red pepper flakes.
  5. Add 3 tbsp neutral oil to your skillet and heat over medium high until the oil shimmers and a tiny drop of water sizzles instantly.
  6. Add the chicken in a single layer. Cook for 3-4 minutes per side until the edges are deep golden and the coating feels hard to the touch.
  7. If there is a lot of oil left in the pan, carefully spoon out all but a teaspoon. This keeps the sauce from becoming greasy.
  8. Pour the sauce mixture over the chicken. Cook for 1-2 minutes until the liquid bubbles and thickens into a glossy, dark syrup.
  9. Remove from heat immediately. Toss in the 2 tbsp sesame seeds and 3 green onions until the chicken is completely cloaked in the glaze.
  10. Mound the chicken over the 4 cups of steamed jasmine rice while everything is still steaming and the coating is at its peak crunch.