Ingredients:

  • 1.5 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
  • 1 tbsp neutral oil
  • 0.5 tsp kosher salt
  • 1 tbsp cornstarch
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup brown sugar, packed
  • 0.25 cup mirin
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds
  • 2 green onions, sliced

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, brown sugar, mirin, grated ginger, minced garlic, and toasted sesame oil until the sugar is mostly dissolved.
  2. Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with kosher salt and cornstarch until lightly and evenly coated.
  3. Heat neutral oil in a large non-stick skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3-4 minutes to develop a crust. Flip and cook for an additional 2 minutes.
  4. Reduce heat to medium. Pour the sauce mixture over the chicken. Toss constantly for 3-5 minutes as the liquid reduces into a thick, shimmering glaze.
  5. Remove from heat once the chicken reaches an internal temperature of 165°F. Garnish with toasted sesame seeds and sliced green onions before serving.