Description
A delightful blend of sweet, spicy, and savory flavors with crispy chicken in a sticky sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/2 cup cornstarch
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- Green onions, for garnish
- Cooked rice, for serving
Instructions
- Prepare the chicken: Cut the chicken thighs into bite-sized pieces.
- Dredge with cornstarch: Toss the chicken pieces in cornstarch, then dip them into the beaten eggs.
- Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden brown, about 5-7 minutes.
- Sauté aromatics: In the same skillet, add minced garlic and ginger, stirring until fragrant.
- Make the sauce: Stir in soy sauce, sugar, rice vinegar, sesame oil, and crushed red pepper flakes, simmering until sugar dissolves.
- Combine chicken and sauce: Return the chicken to the skillet and toss to coat in the sauce. Simmer for a minute.
- Serve: Dish out over cooked rice, garnishing with sliced green onions.
Notes
You can marinate chicken in sauce overnight for deeper flavor or use an air fryer for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 120mg