Ingredients:

  • 600 g (1.3 lbs) boneless, skinless chicken breasts, cut into 1.5-2 cm (¾ inch) cubes.
  • 45 g (⅓ cup) Cornstarch
  • 2 large Egg Whites, lightly whisked
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper, freshly ground
  • 1 Tbsp Neutral cooking oil (e.g., Avocado or Grapeseed oil)
  • 120 ml (½ cup) Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 45 ml (3 Tbsp) Honey or Maple Syrup
  • 30 ml (2 Tbsp) Rice Vinegar (unseasoned)
  • 1 Tbsp Fresh Ginger, grated finely
  • 2 cloves Garlic, minced
  • 60 ml (¼ cup) Chicken Stock (low-sodium) or Water
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Cornstarch (for thickening slurry)
  • 2 Tbsp Cold Water (for thickening slurry)
  • 2 Tbsp Toasted White Sesame Seeds (for garnish)
  • 2 Spring Onions (Scallions), finely sliced (for garnish)

Instructions:

  1. Preheat oven to 220°C (425°F). Line a baking sheet with foil or parchment, and place a wire rack on top. Lightly spray the rack with oil.
  2. Toss the cubed chicken pieces with salt and pepper. In one bowl, whisk the egg whites. In a second bowl, place the cornstarch. Dip the chicken pieces first into the egg white (shaking off excess), then immediately into the cornstarch, ensuring a thin, even coating.
  3. Place the coated chicken on the prepared wire rack, ensuring pieces do not touch. Drizzle or lightly brush the 1 Tbsp of neutral oil over the pieces.
  4. Bake for 18–22 minutes, flipping halfway through, until the chicken is golden brown and crispy, and registers an internal temperature of 74°C (165°F). Remove and set aside.
  5. Heat a small saucepan over medium heat. Add the minced garlic and grated ginger and sauté briefly (about 30 seconds) until fragrant. Whisk in the soy sauce, honey/maple syrup, rice vinegar, and chicken stock. Bring the mixture to a gentle simmer.
  6. Whisk the 1 Tbsp cornstarch and 2 Tbsp cold water together in a small bowl until completely smooth (the slurry). Slowly whisk the cornstarch slurry into the simmering sauce. Continue to whisk gently until the sauce thickens noticeably and coats the back of a spoon (about 1 minute). Remove from heat immediately.
  7. Stir in the 1 Tbsp of toasted sesame oil. Add the baked crispy chicken pieces directly into the saucepan with the glaze. Toss gently and quickly with tongs to coat every piece evenly.
  8. Transfer the glazed chicken to a serving platter. Immediately sprinkle generously with toasted sesame seeds and sliced spring onions. Serve hot immediately to enjoy maximum crispness.