Ingredients
- 1 1/2 lb chicken thighs, cut into 1″ pieces
- 1/4 cup cornstarch
- 1 tbsp all-purpose flour
- 2 tbsp fresh ginger, finely minced
- 1 tbsp oyster sauce
- 1 egg white
- 1 tsp dark soy sauce
- 1 tbsp honey
- 2 tsp mirin
For the Sauce:
- 1/2 cup chicken stock
- 1 tbsp oyster sauce
- 3 tbsp honey
- 2 tsp sesame oil
- 1 tsp fresh ginger, finely minced
For the Seasoned Rice
- 1 cup basmati rice, rinsed
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp butter
- 1 1/4 cup water
- Salt to taste
Directions
- In a bowl, mix cornstarch, flour, ginger, oyster sauce, egg white, soy sauce, honey, and mirin together.
- Add cubed chicken and mix well to combine. Cover and refrigerate for 2 hours.
- Make the sauce by whisking together the stock, oyster sauce, honey, sesame oil, and ginger together.
- When ready to cook, heat 3 tbsp of oil on high in a large skillet or wok. Add the chicken, piece by piece, and cook on high for 2-3 minutes.
- Flip when crispy and golden brown, then cook on the other side for another 2 minutes.
- Remove and lower the heat to medium. Add the sauce and reduce until thickened into a glaze consistency. Add back the chicken and cook for another 2 minutes, or until the internal temperature reaches 165 degrees! **Chef note, I also have a touch of xanthan gum ready to go if needed - sprinkle a little bit into the sauce if needed to thicken a bit, without the gloopy nature of a cornstarch slurry!
For the Seasoned Rice
- Add the rice, garlic powder, ginger powder, butter, water, and salt to a pot. Bring up to a gentle boil, reduce to a low simmer and cover for 14-15 minutes. Turn off heat and let steam for 5 minutes, then uncover and fluff with a fork. Ready to serve!