A delicious and popular Chinese-American dish featuring crispy chicken pieces coated in a sweet and spicy sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Chinese-American
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup vegetable oil (for frying)
1/4 cup soy sauce
1/4 cup chicken broth
1/4 cup granulated sugar
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon red pepper flakes (adjust to taste)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish, optional)
Instructions
In a medium bowl, combine the flour, salt, black pepper, garlic powder, and onion powder. Toss the chicken pieces in the flour mixture until well coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in batches, frying until golden brown and cooked through, about 5-7 minutes per batch. Remove the chicken and drain on paper towels.
In a separate bowl, whisk together the soy sauce, chicken broth, sugar, rice vinegar, cornstarch, water, sesame oil, minced garlic, minced ginger, and red pepper flakes until smooth.
In the same skillet, remove excess oil, leaving about 1 tablespoon. Pour the sauce into the skillet and bring to a simmer over medium heat, stirring constantly until the sauce thickens, about 2-3 minutes.
Add the fried chicken to the skillet, tossing to coat the chicken evenly with the sauce. Cook for an additional 1-2 minutes to heat through.
Serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
For a healthier version, bake the chicken instead of frying. Toss the coated chicken in a little oil and bake at 400°F for 20-25 minutes, flipping halfway through.
Add steamed broccoli or bell peppers to the dish for extra vegetables and color. Simply toss them in with the chicken during the last minute of cooking.