Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/4 cup (30g) cornstarch
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) neutral oil
  • 1/3 cup (80ml) coconut aminos
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) fresh ginger, finely grated
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (15g) toasted sesame seeds
  • 2 tbsp (10g) green onion tops, thinly sliced

Instructions:

  1. Pat the chicken thighs dry with a paper towel to ensure a better sear. In a medium bowl, toss the chicken cubes with cornstarch, salt, and pepper until every piece is evenly coated in a thin, white powder.
  2. Heat the neutral oil in your skillet over medium-high heat until it shimmers. Add the chicken in a single layer, leaving space between pieces. Avoid moving the chicken for 5-6 minutes to allow a mahogany-colored crust to form. Once browned, flip the pieces and cook for another 4-5 minutes until cooked through and crisp.
  3. While the chicken sears, whisk together the coconut aminos, maple syrup, grated ginger, rice vinegar, and sesame oil in a small bowl. Pour the sauce over the browned chicken. Stir constantly for 2-3 minutes until the sauce bubbles and thickens into a glossy glaze that clings to the meat.
  4. Remove from heat immediately. Sprinkle the toasted sesame seeds and sliced green onion tops over the chicken.