Sesame Chicken

Cut the Boneless skinless chicken thigh into 2.5 cm pieces. In a bowl, combine the chicken with 15g Light soy sauce, Shaoxing wine, White pepper, and Egg. Add 30g Cornstarch and mix well to coat. Marinate for 15 minutes.

Prepare the dredging mixture: In a shallow dish, combine 100g Cornstarch and All-purpose flour.

Prepare the sesame sauce: In a separate bowl, whisk together 45g Light soy sauce, Rice vinegar, Granulated sugar, Sesame oil, and Chicken broth. In a small cup, mix 10g Cornstarch with Water to create a slurry.