Description
Crispy, caramel-glazed nuggets of chicken in a glossy sauce with sweet, spicy, and savory notes.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (plus more if shallow-frying)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons sesame oil
- 1–2 teaspoons red pepper flakes (adjust for heat preference)
- Green onions, chopped (for garnish)
Instructions
- Toss chicken pieces with cornstarch until well coated. Shake off excess.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and fry until golden and crispy, about 3–4 minutes per side. Remove and set aside.
- In the same pan, reduce heat to medium and add garlic and ginger. Sauté for about 30–60 seconds until fragrant.
- In a bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes. Pour into the pan and stir. Simmer for 2–3 minutes until the sauce thickens slightly.
- Return the crispy chicken to the pan and toss to coat evenly in the sauce, cooking for another 1–2 minutes.
- Serve hot, garnished with chopped green onions.
Notes
For a healthier option, use low-sodium soy sauce and adjust sugar levels. Always ensure the oil is hot enough before frying to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 15g
- Sodium: 900mg
- Fat: 26.5g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 30g
- Cholesterol: 100mg