Preparation Steps

• In a bowl, combine the chicken pieces with 2 tablespoons soy sauce, sesame oil, garlic powder, and ginger powder. Toss to coat evenly. Let marinate for at least 10 minutes.
• While the chicken marinates, prepare the sticky sauce. In a small saucepan, whisk together brown sugar, hoisin sauce, 2 tablespoons soy sauce, and rice vinegar. In a separate small bowl, whisk together cornstarch and water to create a slurry. Add the slurry to the saucepan.
• Cook the sauce over medium heat, stirring constantly, until it thickens and becomes glossy, about 3-5 minutes. Remove from heat and set aside.
• Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil if needed. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes.
• Pour the prepared sticky sauce over the cooked chicken. Stir to coat the chicken evenly. Cook for another 1-2 minutes until the sauce has thickened and clung to the chicken.
• To serve, divide the cooked rice among bowls. Top with the sticky chicken. Garnish with sesame seeds, green onions, or sliced cucumber if desired.