Ingredients

• For chicken:
• 2 eggs beaten
• 1/2 cup corn starch
• 1/2 cup all-purpose flour
• 1 1/2 pounds chicken thighs (boneless and skinless) cut into bite size pieces
• 2 tablespoons olive oil
• salt and pepper to taste
• green onions to garnish
• Sauce:
• 1 cup low sodium chicken broth
• 1/4 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1 tablespoon sesame seeds
• 1 tablespoon rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 1/2 tablespoons ginger grated
• 4 garlic cloves minced
• 1 tsp chile garlic sauce (add more if you want a spicier sauce)
• 1 tablespoon corn starch
• 2 teaspoons sesame seeds to garnish

Instructions

1. Combine all sauce ingredients in a medium saucepan, whisk and set aside.
2. Place eggs, salt and pepper in a bowl and lightly beat. Place flour, 1/2 cup corn starch, salt and pepper in a shallow dish and whisk.
3. Dip each chicken piece into egg mixture and then flour mixture. Repeat until all chicken pieces have been coated. Set aside.
4. Preheat a skillet. Add olive oil and pan fry chicken until nicely golden brown.
5. While chicken is cooking, cook the sauce on low for 3 to 4 minutes. The sauce will thicken rather quickly, so continue to whisk. Remove from heat once sauce begins to thicken.
6. In a bowl, add chicken and sauce. Toss chicken until all pieces are covered. Garnish with sesame seeds and green onions.
7. Serve over white rice and enjoy!