Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup (60g) cornstarch (corn flour)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- 1 cup (240ml) vegetable oil, for frying
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- ¼ cup (60ml) soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame seeds, for garnish
- 1 green onion, thinly sliced, for garnish
- 1/4 teaspoon red pepper flakes
- 1 small head of green cabbage, thinly shredded (about 4 cups)
- 1 large carrot, shredded
- 2 green onions, thinly sliced
- ½ cup (50g) shelled edamame (optional)
- ¼ cup (30g) toasted almonds, slivered
- ¼ cup (60ml) rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon ginger, grated
- Salt and pepper to taste
Instructions:
- In a large bowl, toss the chicken with cornstarch, salt, and pepper. Then, dredge into the beaten eggs.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches, being careful not to overcrowd, until golden brown and cooked through (internal temperature of 165°F/74°C). Use a slotted spoon to remove the chicken and drain on paper towels.
- In the same skillet, heat sesame oil. Sauté garlic and ginger until fragrant. Add soy sauce, rice vinegar, honey, and red pepper flakes. Bring to a simmer and cook until slightly thickened.
- Add the crispy fried chicken to the skillet and toss to coat evenly with the sesame sauce.
- In a large bowl, combine shredded cabbage, carrot, green onions, edamame (if using), and toasted almonds.
- In a small bowl or jar, whisk together rice vinegar, sesame oil, soy sauce, honey, Dijon mustard, and ginger. Season with salt and pepper to taste.
- Pour the dressing over the cabbage salad and toss gently to combine.
- Top the cabbage salad with the crispy sesame chicken. Garnish with sesame seeds and sliced green onions. Serve immediately.