Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Nutrition

Calories 277, Carbs 23 grams, Fat 11 grams, Protein 20 grams

Ingredients

Ingredients for the chicken:

• 1 ¼ tablespoons unseasoned rice wine vinegar
• 1 teaspoon freshly grated ginger (or ½ teaspoon ginger powder)
• 1 pound boneless, skinless chicken thighs
• 1 cup potato or corn starch
• kosher salt, as needed
• freshly ground black pepper, to taste
• avocado or grapeseed oil, for cooking

Ingredients for the sauce:

• 1 tablespoon reduced sodium tamari
• 1 tablespoon no salt added tomato sauce or ketchup
• 1 tablespoon honey
• 1 garlic clove, minced or grated
• 1/2 teaspoon toasted sesame oil
• 1/2 tablespoon gochujang (Korean chili paste)

Ingredients for serving:

• toasted sesame seeds
• thinly sliced scallions

Directions

1. Heat approximately ½ inch of oil in a medium skillet on medium high heat until it’s hot.
2. In a medium bowl stir together the vinegar, ginger, a generous pinch of salt and black pepper. Place the chicken in and toss to combine.
3. Pour the potato or corn starch onto a plate or in a bowl. One at a time, dredge the chicken in the starch until it is evenly coated.
4. Place a rack on top of a sheet tray or line a plate with paper towels.
5. Once the oil is hot carefully lay the chicken into the pan, working in batches if necessary to prevent overcrowding. Cook for 3 to 4 minutes, until lightly golden brown, before flipping and cooking the other side for 2 to 3 minutes until it’s lightly golden. Transfer to the rack, scoop out any debris in the pan with a slotted spoon or spider and allow the oil to heat up again.
6. Cook each piece of chicken again for an additional 2 or 3 minutes on each side, until it’s a dark golden brown. Transfer to the rack.
7. While the chicken is cooking, make the sauce by combining all of the ingredients in a small saucepot over medium heat. Stir to combine and cook until the sauce has thickened slightly, about 5 minutes. Transfer to a bowl and toss with the cooked chicken until evenly coated.
8. Garnish with sesame seeds and/or scallions.