Description
Looking for a popular Chinese-American take-out dish that you can quickly whip up at home instead? Well, here you go! This popular recipe features small chunks of tender, deep-fried chicken coated in a sweet and optional spicy sauce.
Ingredients
Scale
Chicken
- 1 lb chicken thighs (skinless, boneless)
- 1 egg (beaten)
- 1/4 cup corn starch
Sauce
- 1/2 cup chicken stock
- 1 tablespoon light soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili paste or sauce of your choice (optional; I like to use Sambal Oelek)
- 1 tablespoon corn starch
Frying and Garnish
- Vegetable oil for frying
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon toasted white sesame seeds
Instructions
- Prepare chicken: Slice chicken into 1″ chunks. In a medium bowl, combine egg and chicken pieces until they are evenly coated. Add corn starch and gently toss until evenly coated, as well.
- Make the sauce: In a small bowl, whisk together chicken stock, soy sauce, sugar, rice vinegar, hoisin sauce, sesame oil, chili sauce (optional), and corn starch. Set this mixture aside.
- Deep fry: Add two inches of vegetable oil to a large skillet and heat to 350°F. Deep fry the chicken for about 5 minutes, or until golden brown. Transfer the fried chicken to a wire rack or a plate lined with paper towels to drain off excess oil.
- Toast aromatics: Remove all the vegetable oil from the skillet, leaving about 2 tablespoons. Heat the oil on medium-high and add garlic and ginger. Sauté until fragrant (about 20 seconds).
- Combine: Add sauce and let it bubble and thicken (1-2 minutes). Then add the fried chicken and toss until chicken is evenly coated in the sauce.
- Serve: Transfer the chicken to a serving plate and sprinkle with toasted sesame seeds (optional) for garnish.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: side dish, appetizer
- Method: Stovetop
- Cuisine: asian, vietnamese, chinese