Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch or arrowroot powder
- 1/4 cup vegetable oil for frying
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Sesame seeds (optional, for garnish)
- Green onions, sliced (for garnish)
For the Chinese food recipe sauce:
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1 teaspoon chili flakes or Sriracha (adjust to spice preference)
- 1/2 cup chicken broth or water
Instructions
- Cut the chicken into bite-sized pieces and season lightly with salt and pepper. Toss the chicken pieces in cornstarch until well coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels.
- Whisk together soy sauce, hoisin sauce, rice vinegar, honey, chili flakes, and chicken broth in a small bowl. Pour into the skillet, bring to a simmer, and cook until thickened, about 3-4 minutes.
- Add the fried chicken to the sauce, toss to coat evenly, and cook for an additional 2 minutes. Garnish with sesame seeds and sliced green onions.
Notes
- For extra flavor, add vegetables like broccoli, bell peppers, or snap peas during cooking.
- To make the dish gluten-free, substitute soy sauce with tamari and use arrowroot powder instead of cornstarch.
- If you prefer a spicier version, increase chili flakes or Sriracha in the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Adaptable for gluten-free and low-sugar diets
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg