Ingredients:

  • 5 lbs Boneless, skinless Chicken Thighs (cut into 1-inch cubes)
  • 1 Tbsp Low Sodium Soy Sauce (for marinade)
  • 1 tsp Rice Vinegar (for marinade)
  • 1/2 tsp Grated Fresh Ginger (for marinade)
  • 1 Large Egg (lightly whisked)
  • 1/2 cup Cornstarch (Maize Flour, for coating)
  • 1/4 cup All-Purpose Flour
  • 1/2 tsp Baking Powder
  • Pinch Salt and White Pepper
  • Neutral Oil Spray (such as rapeseed or sunflower)
  • 1/2 cup Low Sodium Soy Sauce (for sauce)
  • 1/4 cup Honey or Maple Syrup
  • 3 Tbsp Rice Vinegar (for sauce)
  • 2 Tbsp Packed Brown Sugar
  • 1/4 cup Water or Chicken Stock
  • 1 tsp Grated Fresh Ginger (for sauce)
  • 2 cloves Minced Garlic
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Cornstarch (for slurry)
  • 2 Tbsp Cold Water (for slurry)
  • 1 Tbsp Toasted Sesame Seeds (for garnish)
  • 2 stalks Spring Onions (Scallions, thinly sliced, for garnish)

Instructions:

  1. Prepare the Chicken: Pat the cubed chicken pieces completely dry. Place them in a medium bowl and toss with the marinade ingredients (Soy sauce, rice vinegar, ginger, and the lightly whisked egg). Marinate for 10 minutes at room temperature.
  2. Mix the Coating: In a large bowl or sturdy Ziploc bag, combine the cornstarch, flour, baking powder, salt, and pepper. Shake thoroughly to mix.
  3. Coat the Chicken: Drain any excess liquid from the marinated chicken. Transfer the chicken pieces into the flour mixture. Seal the bag or cover the bowl and shake vigorously until every piece is completely coated and looks dry and shaggy.
  4. Rest the Coating: Transfer the coated chicken pieces to a clean plate and let them rest for 10–15 minutes. This 'hydration' time is crucial, allowing the coating to absorb moisture and ensuring professional-level crispness.
  5. Preheat: Preheat your appliance. For Air Fryer: 400°F (200°C). For Oven: 425°F (220°C).
  6. Arrange and Oil: Lightly spray the chicken pieces generously with neutral oil spray. Arrange the chicken in a single layer on a wire rack placed over the baking sheet (or directly in the air fryer basket). Do not overcrowd; cook in batches if necessary.
  7. Cook: Use the method appropriate for your appliance. Air Fryer: Cook for 8 minutes, flip the chicken, spray again, and cook for another 7–10 minutes. Oven: Bake for 12 minutes, flip the chicken, spray again, and continue baking for 10–13 minutes. Ensure internal temperature reaches 165°F (74°C).
  8. Keep Warm: Once cooked, transfer the crispy chicken to a warm bowl.
  9. Prepare Slurry: In a small cup, combine the 1 Tbsp cornstarch with 2 Tbsp cold water to form a smooth slurry. Set aside.
  10. Simmer the Sauce Base: In a saucepan, combine the soy sauce, honey/maple syrup, rice vinegar, brown sugar, water/stock, ginger, and garlic. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved.
  11. Thicken: Give the cornstarch slurry a quick whisk, then slowly pour it into the simmering sauce while stirring constantly. Cook for 1–2 minutes until the sauce has thickened and coats the back of a spoon thickly and glossily. Remove from the heat.
  12. Toss and Serve: Stir the toasted sesame oil into the sauce. Drizzle 3/4 of the sauce over the cooked crispy chicken and toss quickly with tongs to coat. Plate immediately and garnish liberally with toasted sesame seeds and sliced spring onions.