Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 0.5 cup cornstarch
  • 1 large egg white, whisked
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper
  • 2 tbsp avocado oil
  • 0.33 cup raw honey
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 0.5 tsp garlic powder
  • 0.5 tsp fresh ginger, grated
  • 1 tbsp water
  • 1 tsp cornstarch (for slurry)
  • 1 tbsp toasted sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Prep the Protein: Pat the 1.5 lbs chicken breast dry with paper towels. Toss with 0.5 tsp sea salt and 0.25 tsp white pepper.
  2. The Velveting Phase: In a large bowl, whisk the 1 large egg white until it's foamy. Add the chicken and toss to coat every single piece.
  3. The Starch Coat: Transfer the chicken to a bag or bowl with 0.5 cup cornstarch. Shake vigorously. Look for a dry, chalky appearance.
  4. Heat the Oil: Get your 2 tbsp avocado oil shimmering in the pan over medium high heat. Note: Avocado oil has a high smoke point, which is vital for this sear.
  5. The over High heat Sear: Add chicken in a single layer. Do not crowd. Cook for 3-4 minutes per side until pale gold and audibly crunchy when tapped.
  6. Whisk the Glaze: While chicken cooks, combine 0.33 cup honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 0.5 tsp garlic powder, and 0.5 tsp ginger.
  7. The Slurry Prep: Mix 1 tsp cornstarch with 1 tbsp water in a small ramekin until smooth.
  8. The Sauce Reduction: Remove chicken to a plate. Pour the sauce mixture into the pan. Let it bubble for 1 minute until slightly thickened and glossy.
  9. The Final Bind: Stir in the slurry. Once the sauce coats the back of a spoon, add the chicken back in.
  10. The Finishing Touch: Toss for 30 seconds to glaze. Garnish immediately with 1 tbsp toasted sesame seeds and 2 sliced green onions.