Whisk the egg, 2 tablespoons of cornstarch, salt and pepper together in a medium bowl until the mixture is smooth and frothy.

Add the trimmed and chopped chicken thigh pieces to the bowl and toss thoroughly until every piece is evenly coated in the egg mixture.

In a separate small bowl, combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, and the remaining 1/2 tablespoon of cornstarch, whisking well until the cornstarch completely dissolves.

Place a large skillet over medium-high heat and add the vegetable oil, swirling the pan to coat the bottom completely until the oil is hot.

Add the coated chicken pieces to the hot skillet, spreading them out into a single layer.

Let the chicken cook undisturbed for about 4 to 5 minutes, or until the bottom side becomes golden brown and crisp.

Flip the chicken pieces over, and cook for another 3 to 4 minutes until the other side is browned and the chicken is fully cooked through to an internal temperature of 165°F (74°C).

Give the sauce mixture a quick stir to redistribute the cornstarch, pour it directly into the skillet with the chicken, and stir constantly for 1 to 2 minutes over the heat until the sauce thickens into a glossy glaze that coats the chicken.

Serve hot over cooked jasmine rice, garnished with toasted sesame seeds and sliced green onions. Enjoy!