Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts (cut into bite-size pieces)
- Salt and black pepper to taste
- 1 large egg
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2–3 cups vegetable oil (for frying)
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 2 tablespoons white or brown sugar
- 1 tablespoon sesame oil
- ½ cup water
- 1 tablespoon cornstarch
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, finely minced
- 1 teaspoon red chili flakes or chili paste (adjust to your heat preference)
For Garnish:
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds (optional)
Instructions
1. Prep the Chicken
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Pat the chicken dry with paper towels to help it crisp better.
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Lightly season the chicken pieces with salt and pepper.
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Crack the egg into a large bowl and beat it.
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In a separate shallow bowl, mix the flour and cornstarch.
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Dip each piece of chicken in the beaten egg, then dredge in the flour mixture until fully coated.
2. Heat the Oil and Fry
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Pour vegetable oil into a deep skillet or wok until it’s about 1½ inches deep.
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Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping in a small piece of batter — it should sizzle immediately.
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Carefully place the chicken in the hot oil in batches.
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Fry for 4–5 minutes, flipping halfway, until golden brown and fully cooked.
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Use tongs or a slotted spoon to transfer to a plate lined with paper towels. Set aside.
3. Make the Sauce
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In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, water, and cornstarch until smooth.
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Heat a tablespoon of oil in a clean skillet over medium heat.
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Add the ginger, garlic, and red pepper flakes. Stir constantly for 30 seconds until aromatic.
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Pour in the prepared sauce mixture and stir well.
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Let it simmer for 2–3 minutes until it thickens into a glossy glaze.
4. Combine and Coat
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Add the fried chicken into the skillet with the sauce.
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Toss gently to ensure every piece is fully coated.
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Cook for an additional 1–2 minutes, just until everything is heated through.
5. Garnish and Serve
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Transfer to a serving plate or bowl.
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Sprinkle with sliced green onions and sesame seeds if desired.
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Serve immediately over steamed rice or with stir-fried vegetables.
Notes
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Use Thighs for Moisture
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Chicken thighs are juicier and more forgiving during frying than breasts. If using breasts, monitor closely to avoid dryness.
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Why Cornstarch?
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Cornstarch ensures a light, crisp coating that won’t feel too heavy. It’s essential for that authentic texture.
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Oil Management
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Keep your oil hot but not smoking. If it drops below 325°F, your chicken may become greasy.
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Batch Frying Prevents Sogginess
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Fry in small batches. Overcrowding lowers oil temperature and prevents crispiness.
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No Wok? No Problem
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A deep frying pan or heavy skillet works just as well. Just make sure it’s wide enough for even frying.
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Customize the Heat
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This recipe gives mild heat. To spice it up, double the chili paste or use sliced fresh chili peppers.
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Less Sugar, More Vinegar?
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Reduce sugar and add a splash more vinegar if you prefer a more tangy sauce over sweet.
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Make It Ahead
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You can fry the chicken ahead of time and store it in the fridge. Reheat it in the oven before tossing with the sauce.
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Sauce Too Thick?
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If it thickens too quickly, add 1–2 tablespoons of water and stir to thin it out.
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No Frying Alternative
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For a lighter version, air fry the chicken at 400°F for 12–15 minutes or bake in a hot oven until crisp and golden.
- Prep Time: 20 minutes
- Cook Time: 15 minutes