Ingredients
1/4 lb. skinless and de-boned chicken thigh, cut into 1” pieces
1/8 tsp. kosher salt
1/8 tsp. ground white pepper
2 tsp. cornstarch
2 tbsp. chicken broth
1 tsp. chili garlic sauce
1 tsp. rice vinegar
1 tsp. doubanjiang
1 tsp. ketchup
1 tsp. soy sauce
1 tbsp. vegetable oil
1/2 tsp. minced garlic
1 tsp. rice wine
2-4 small dried bird’s eye chilis
1 c. cooked Jasmine rice
1 tbsp. sliced green onion
1 tsp. white sesame seeds
Preparation
