First Step: Prep Your Ingredients: Begin by cutting about 1 pound of boneless, skinless chicken thighs or breasts into 1-inch pieces. Mince 2 cloves of garlic and grate 1 teaspoon fresh ginger. Slice 2 green onions thinly for garnish. Measure other sauce and coating ingredients to have each ready for assembly, creating an organized mise en place.

Second Step: Coat the Chicken: In a shallow bowl, whisk the large egg until smooth. In another bowl, combine 1/2 cup flour and 1/2 cup cornstarch. Dip chicken pieces into the egg wash, covering fully, then dredge in the flour-cornstarch mixture to form an even coating. Set aside on a plate while preparing the oil.

Third Step: Cook the Chicken: Heat about 3 inches of oil in a large skillet or deep fryer until it reaches 350°F (175°C) using a thermometer to monitor temperature. Carefully place chicken pieces into the hot oil, avoiding overcrowding, and fry until golden brown and crispy, approximately 4-5 minutes. Alternatively, for a lighter version, sauté chicken in a smaller amount of oil, turning frequently until cooked through and lightly browned. Transfer fried chicken to paper towels to drain excess oil.

Fourth Step: Prepare the Sesame Sauce: In a separate saucepan, combine 1/4 cup soy sauce (or coconut aminos), 2 tablespoons water, 1 tablespoon toasted sesame oil, 3 tablespoons brown sugar or honey, 1 tablespoon rice vinegar, grated ginger, and minced garlic. Stir over medium heat until sugar dissolves. Mix 1/2 tablespoon cornstarch with a small amount of cold water to make a slurry, then whisk into the sauce. Continue cooking until thickened and glossy, about 2-3 minutes.

Fifth Step: Toss Chicken in Sauce: Place crispy chicken pieces into the saucepan with the sesame sauce, tossing gently to coat every piece evenly. Cook together for 1-2 minutes so the chicken absorbs the flavors while maintaining its crispiness.

Final Step: Serve: Transfer the sauced sesame chicken to a serving plate. Garnish with 1 tablespoon toasted sesame seeds and the sliced green onions. Enjoy immediately while hot, ideally served with steamed jasmine rice, quinoa, or stir-fried noodles. For diet-specific versions, consider serving over low-carb options like zucchini noodles or cauliflower rice.