Description
A crispy, sticky, and flavorful chicken dish, perfectly balanced with warm aromatics and a sweet-savory sauce. Ideal for both weeknight dinners and casual gatherings.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil (for frying)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- Cooked rice, for serving
- Green onions, for garnish
Instructions
- Toss the chicken pieces in cornstarch until fully coated; shake off excess.
- Heat vegetable oil in a skillet over medium-high heat. Add chicken in batches and fry until golden and crispy, about 4–5 minutes per batch. Remove chicken and set aside.
- In the same skillet, remove most of the oil leaving about 1 tablespoon. Sauté garlic and ginger until fragrant.
- Whisk together soy sauce, sugar, rice vinegar, sesame oil, and red pepper flakes in a bowl.
- Pour the sauce into the skillet, bring to a simmer, and stir until the sugar dissolves and thickens slightly.
- Add the fried chicken back into the skillet, coating each piece thoroughly. Cook for 1–2 minutes so the sauce clings to the chicken.
- Serve over rice and garnish with sliced green onions.
Notes
For lower sodium, use low-sodium soy sauce or reduce soy sauce and increase water/stock. Fry in small batches to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 2000mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg