In a medium bowl, combine the chicken pieces with cornstarch, salt, pepper, egg, and soy sauce. Mix until all the chicken is evenly coated.
1.5 lbs boneless, skinless chicken thighs, 1/4 cup cornstarch, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 egg, 1 tablespoon soy sauce
In a separate bowl, whisk together the chicken broth, soy sauce, sugar, rice vinegar, cornstarch, sesame oil, ginger, garlic powder, and red pepper flakes. Set aside.
1/2 cup chicken broth, 1/4 cup soy sauce, 1/4 cup sugar, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, 1 teaspoon ground ginger, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes).
2 tablespoons vegetable oil, 1.5 lbs boneless, skinless chicken thighs
Pour the sauce over the cooked chicken. Bring to a simmer, stirring constantly, until the sauce thickens and coats the chicken (about 2-3 minutes).
Remove from heat and sprinkle with sesame seeds and chopped green onions (if using). Serve hot over rice.
1/4 cup sesame seeds, chopped green onions
