Sesame Chicken

Cut 1 lb of boneless, skinless chicken thighs into bite-sized pieces and place them in a large bowl.

Add 1 cup of cornstarch, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 2 tablespoons of water, and 1 large egg to the chicken. Mix thoroughly until the chicken pieces are well coated.

Heat approximately 4 cups of vegetable oil in a wok or large pan over medium-high heat. Carefully add the coated chicken pieces to the hot oil, frying in batches if necessary, until golden brown and cooked through.

Remove the fried chicken from the oil using a slotted spoon and set aside.

In a separate bowl, prepare the sesame chicken sauce by combining 1 tablespoon of dark soy sauce, 1/4 cup of ketchup, 2 tablespoons of honey, 2 tablespoons of brown sugar, 3 grated garlic cloves, 1 inch of grated ginger, 1 teaspoon of sesame oil, and 1/4 cup of water. Mix well until all ingredients are combined and the sugar is dissolved.

Pour the prepared sauce into the hot wok or pan (after removing excess oil if desired) and bring to a simmer. Add the fried chicken pieces to the sauce and toss to coat evenly until the chicken is glazed and the sauce has thickened slightly.