Steps

1. In a bowl, combine 1.5 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp Vinegar, and 2 tsp Sugar. Mix well.
   🕒 00:36
2. Scoop out the seeds and pulp from the pumpkin using a spoon.
   🕒 00:47
3. Cut the pumpkin into 3cm wide, 1cm thick pieces.
   🕒 00:57
4. Place the cut pumpkin in a heatproof container.
   🕒 01:06
5. Cover with plastic wrap and microwave at 600W for 1.5 minutes. [Key Tip!] Pre-heating the pumpkin in the microwave ensures it cooks through quickly.
   🕒 01:08
6. Cut the chicken thighs into bite-sized pieces.
   🕒 01:17
7. Season the chicken thighs with a pinch of Salt and a pinch of Pepper, then coat evenly with 1 tbsp Potato Starch. [Key Tip!] Coating the chicken with potato starch before searing makes it juicy and helps the seasoning adhere well.
   🕒 01:23
8. Heat oil in a frying pan over medium heat.
   🕒 01:34
9. Arrange the pumpkin pieces on one half of the heated frying pan.
   🕒 01:48
10. Place the chicken thighs, skin-side down, on the other half.
    🕒 01:52
11. Sear until the bottom is browned.
    🕒 02:01
12. Flip the pieces over.
    🕒 02:10
13. Cover and steam-fry over medium heat for 2 minutes.
    🕒 02:18
14. Mix the pumpkin and chicken together.
    🕒 02:32
15. Pour the combined seasoning mixture into the frying pan.
    🕒 02:44
16. Increase heat to medium-high to high and cook, allowing the moisture to evaporate while the seasoning coats the ingredients. [Key Tip!] Thoroughly reducing the liquid creates a glossy finish and ensures the sweet and sour flavor clings well to the chicken and pumpkin.
    🕒 02:47
17. Once the liquid has evaporated and the ingredients are glossy, turn off the heat.
    🕒 03:04
18. Plate the dish.
    🕒 03:08
19. Sprinkle toasted sesame seeds over the entire dish.
    🕒 03:17