Start by prepping the chicken. Cut your chicken breasts or thighs into bite-sized pieces, making them easy to cook quickly. In a bowl, beat the egg and season the chicken with salt and pepper. Toss the chicken in the cornstarch, ensuring that every piece is coated. This step is crucial for that satisfying crunch.

In a large skillet or wok, heat the neutral oil over medium-high heat. Once hot, add the chicken in a single layer. Let it cook undisturbed for about 3 to 4 minutes until golden brown. This step is all about that crispy exterior! Once browned, flip the chicken and cook until it's fully cooked, about another 2 to 3 minutes. Remove the chicken from the skillet and set it aside.

Now, let’s get to the sauce. In the same skillet, lower the heat and add garlic, and ginger. Stir for a minute until fragrant. Then, mix together your soy sauce, sesame oil, rice vinegar, sriracha, brown sugar, and water in a bowl. Pour this mixture into the skillet and bring it to a simmer. Whisk together your cornstarch and a tablespoon of water in a separate bowl, and add it to the sauce. Stir until thickened, which will happen pretty quickly!

Once the sauce has thickened, reintroduce the chicken to the skillet. Toss the chicken in the sauce until every piece is well-coated. This is the moment when your kitchen starts to smell heavenly. Add in the chopped green onions and sesame seeds, giving it one last toss.

Transfer your sesame chicken to a serving platter. Whether you choose jasmine rice or sautéed broccoli as a side, this meal is sure to impress!