About this recipe

Crispy, golden chicken pieces tossed in a sticky, sweet-savory sesame sauce — this takeout-style classic comes together in under 45 minutes right in your own kitchen. Better than delivery and endlessly satisfying, it's a weeknight stir-fry the whole family will request on repeat.

Instructions

1. 1

   Pat the chicken thighs pieces dry with paper towels, then season with salt and black pepper. Set up a dredging station: beaten eggs in one mixing bowl, cornstarch in another. Dip each chicken thighs piece in the egg, letting any excess drip off, then coat thoroughly in cornstarch. Set aside on a plate in a single layer.

2. 2

   In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, chicken broth, minced garlic, and grated ginger. In a separate tiny mixing bowl, stir the cornstarch with 2 tablespoons of cold water until smooth to form a slurry. Set both aside.

3. 3

   Heat the neutral oil in a large wok or skillet over ^[medium-high heat] until shimmering. Working in batches to avoid crowding, add the coated chicken thighs pieces in a single layer. Cook for 3–4 minutes per side until deep golden brown and cooked through (%[internal temp 165°F]). Transfer to a paper towel-lined plate and repeat with remaining chicken thighs.

4. 4

   Carefully wipe out excess oil from the wok, leaving about 1 teaspoon. Pour in the sauce mixture and bring to a simmer over ^[medium heat], stirring frequently, about 1–2 minutes. Stir in the cornstarch slurry and continue cooking for another 1–2 minutes until the sauce thickens and turns glossy. Remove from heat and stir in the sesame oil.

5. 5

   Add all the fried chicken thighs back into the wok and toss to coat every piece evenly in the sesame sauce. Plate immediately over steamed rice, and garnish generously with toasted sesame seeds and sliced green onions. Serve right away for maximum crispiness.