Ingredients:

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

Instructions:

  1. Dry the chicken. Use paper towels to pat the 1.5 lbs chicken thigh pieces until they are completely moisture free.
  2. Season the meat. Sprinkle the 0.5 tsp kosher salt and 0.25 tsp black pepper over the chicken.
  3. Heat the pan. Add 1 tbsp neutral oil to your skillet over medium high heat until the oil ripples and a faint wisp of smoke appears.
  4. Sear the protein. Add chicken in a single layer and cook for 5-6 minutes until a deep golden crust forms on all sides.
  5. Mix the base. While chicken cooks, whisk together the 0.5 cup soy sauce, 0.25 cup mirin, 0.25 cup brown sugar, 1 tsp ginger, 2 cloves garlic, and 1 tbsp rice vinegar.
  6. Deglaze the skillet. Pour the sauce mixture over the chicken, scraping the bottom until the browned bits (fond) dissolve into the liquid.
  7. Prepare the thickener. Stir 1 tsp cornstarch into 1 tbsp cold water in a small cup until it looks like milky water.
  8. Thicken the sauce. Pour the slurry into the pan and stir constantly for 1-2 minutes until the sauce bubbles and coats the back of a spoon.
  9. Final garnish. Remove from heat and toss in the 2 sliced green onions and 1 tsp toasted sesame seeds until evenly distributed.