A delicious and popular Chinese-American dish featuring crispy chicken pieces coated in a sweet and spicy sauce.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Chinese-American
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil (for frying)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1/4 cup chicken broth
1/4 cup sugar
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (adjust to taste)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
In a bowl, combine the cornstarch, salt, and black pepper. Toss the chicken pieces in the mixture until well coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in batches, frying until golden brown and cooked through, about 4-5 minutes per batch. Remove the chicken and set aside.
In a separate bowl, whisk together the soy sauce, chicken broth, sugar, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Pour this sauce into the skillet and bring to a simmer.
Add the fried chicken back into the skillet, tossing to coat the chicken in the sauce. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
For a healthier version, bake the chicken instead of frying. Coat the chicken with cornstarch and bake at 400°F for 20-25 minutes until crispy.
Add steamed broccoli or bell peppers to the skillet for extra vegetables and color.