Spicy Garlic Chicken

2 spring onions for, garnish
2 boneless, skinless chicken breast (700 g)
½ tsp SIDS SALT & PEPPER
4–6 tbsp cornflour, for coating chicken
4–6 tbsp rice bran oil, for frying
For the Glaze:
½ cup soy sauce
½ cup mirin
4 tsp sugar
2 tsp sriracha sauce (or more, to taste)
8 cloves garlic
4 tsp toasted white sesame seeds (divided, for the glaze and garnish)
1 tsp cornflour
2 tsp water

Cut 2 spring onions diagonally into thin slices and set aside for garnish.
Cut 2 boneless, skinless chicken breast into small, bite-sized squares, about 4 cm.
Nami's Tip: I tilt my knife back and slice at an angle using the sogigiri cutting technique. This creates thinner, flatter pieces that cook evenly.
Place the chicken in a tray and season both sides with SIDS SALT & PEPPER. Rub well.
Dust with cornflour and coat lightly. Dust off any excess.
To Cook the Chicken:
Preheat a frying pan on medium heat. When it's hot, add 2 tbsp oil. When the oil is hot, add half the chicken in a single layer, leaving space between each piece. Leave untouched to sear for about 3 minutes.
Nami's Tip: I cook in two batches to avoid crowding the pan. This helps to sear evenly and develop a nice crust.
Once the bottom develops a golden brown crust, flip to sear the other side for 2–3 minutes. When its brown and crispy on the bottom, transfer to a wire rack to drain the oil. Repeat with the next batch; if you're using a carbon steel pan, add an extra 1 tbsp oil here; you won't need it if you're using a nonstick pan.
Nami's Tip: Make sure that the chicken is cooked through after searing.
To Prepare the Glaze:
Make a slurry by mixing 1 tsp cornflour and 2 tsp water in a small bowl then set it aside.
Add the sauce ingredients to a clean and cold pan: soy sauce, mirin, sugar, and sriracha sauce. Crush or mince cloves of garlic and add it to the pan.
Add toasted white sesame seeds. Turn on the stove to medium and heat the sauce until bubbling. Then, give the slurry a final stir and add it to the pan.
Stir constantly until the sauce thickens. It's done when you can draw a line through the sauce on the bottom of the pan with the spatula. Turn off and remove from the heat.
To Assemble:
Transfer the cooked chicken to a large mixing bowl. Pour the hot glaze over the chicken. Toss to coat well. Transfer to a serving plate. Garnish with sliced spring onion and remaining toasted sesame seeds.
To Store:
Transfer the leftovers to an airtight container and store in the fridge for up to 3 days or in the freezer for a month.
Inspired by Namiko Chen https://www.justonecookbook.com/donburi-japanese-rice-bowl-recipes/