Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil for frying
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup hoisin sauce
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 cup cold water
- 2 teaspoons cornstarch (for slurry)
- Optional: chopped green onions and sesame seeds for garnish
Instructions
- In a mixing bowl, coat the chicken pieces with beaten eggs. Dredge in cornstarch until evenly coated.
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry chicken in batches until golden brown and crispy, about 4-5 minutes each batch. Drain on paper towels.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes. Pour into a skillet over medium heat. Add water and bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce is glossy and thickened, about 2 minutes.
- Add fried chicken to the sauce and toss to coat evenly. Serve hot garnished with chopped green onions and sesame seeds if desired.
Notes
- Ensure oil is hot enough before frying to achieve crispy chicken.
- Adjust red pepper flakes according to preferred spice level.
- Serve immediately for best crispy texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Chinese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg