- 5 skinless, boneless chicken thighs, cut into 1 inch pieces
- 1 egg
- ½ teaspoon salt
- Pinch of pepper
- Heaping ½ cup cornstarch
- 1 tablespoon sesame seeds
- ⅓ cup Gyu-Kaku Sweet Soy Sauce
- Pinch of salt
- ½ tablespoon water
- 1 garlic clove, grated
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- Dash of ichimi togarashi or red pepper flakes
- Chopped green onions, for garnish (optional)
- In a large bowl, add the chicken thighs, egg, salt, pepper, and cornstarch. Use your hands to mix, making sure everything is well incorporated.
- In a small bowl, combine the sesame seeds, Sweet Soy Sauce, salt, water, garlic, ginger, rice vinegar, sesame oil, and chili flakes. Whisk well and set aside.
- Prepare a paper towel-lined plate with a wire rack on top. Heat frying oil in a deep pot, about a fourth of the way up for a shallow fry over medium heat until it reaches 350˚F (180˚C). Carefully fry the chicken in batches and be sure to not overcrowd. Fry until fully cooked through (will not turn golden brown). Transfer the chicken after each batch onto the prepared wired rack.
- In a small bowl, make the slurry by mixing 1 teaspoon of water with ½ teaspoon of cornstarch. In a frying pan, add the Sweet Soy Sauce mixture and slurry. Mix and bring to a simmer over low heat and add the cooked chicken. Toss until the chicken is evenly coated and the sauce is slightly thickened.
- Transfer to a serving plate and garnish with more sesame seeds and green onion if desired.
- Serve immediately and enjoy.