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1 lb boneless, skinless chicken (thighs, breast, tenders, or a mixture)
½ teaspoon salt
½ teaspoon pepper
2 Tablespoons cornstarch
¼ cup vegetable oil, for frying
1 Tablespoon cornstarch
1 Tablespoon Kikkoman® Rice Vinegar
2 teaspoons Kikkoman® Gluten-Free Sweet Chili Sauce
½ Tablespoons Kikkoman® Sesame Oil
1 Tablespoon balsamic vinegar
2 Tablespoons sesame seeds
1-inch piece ginger root, grated
1 clove garlic, minced
2 Tablespoons Kikkoman® Soy Sauce
4 green onions, green parts only, for garnish


  1. Heat oil in a frying pan over medium-high heat.
  2. Cut chicken into 1½-inch chunks, season with salt and pepper and allow to sit for about 5 minutes before sprinkling cornstarch. (The salt will pull out the chicken’s natural juices and create a batter with the cornstarch.)
  3. Fry chicken in single-layer batches until golden brown. Cool on paper towels or cooling rack.
  4. Stir in remaining ingredients in a bowl and heat in a wok or wiped-out frying pan. Once it boils and thickens, add cooked chicken pieces and toss to coat.
  5. Serve with steamed rice and garnish with green onions.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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