Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes

1 large egg, beaten

1/4 cup cornstarch

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying (about 3-4 cups)

1/4 cup soy sauce (low sodium preferred)

1/4 cup rice vinegar

1/4 cup granulated sugar

2 tablespoons hoisin sauce

2 tablespoons chicken broth (or water)

1 tablespoon cornstarch

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (or more, to taste)

Sesame seeds

Chopped green onions

Instructions

Step 1: Marinate the chicken by combining the chicken cubes with beaten egg, cornstarch, flour, salt, and pepper in a medium bowl. Mix well to coat each piece evenly. Let it rest for 15 to 30 minutes in the refrigerator.

Step 2: Heat the vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C).

Step 3: Fry the chicken in batches, avoiding overcrowding, for 5-7 minutes per batch until golden brown and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and drain on paper towels.

Step 4: In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, chicken broth, and cornstarch. Set aside.

Step 5: Heat vegetable oil and sesame oil in a large skillet or wok over medium heat. Add minced ginger and garlic; sauté for about 30 seconds until fragrant.

Step 6: Pour the sauce mixture into the skillet, bring to a simmer, and stir constantly until thickened, about 2-3 minutes.

Step 7: Stir in red pepper flakes, adjusting spiciness to your preference.

Step 8: Add the fried chicken to the sauce and toss to coat evenly.

Step 9: Simmer the chicken and sauce together for 1-2 minutes to meld flavors.

Step 10: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over steamed rice.

Tips & Variations

For extra crispiness, double-fry the chicken by frying it once, letting it rest, then frying again briefly before tossing in sauce.

Use boneless chicken breasts instead of thighs if you prefer leaner meat.

Adjust the amount of red pepper flakes to customize the heat level to your liking.

Try substituting hoisin sauce with oyster sauce for a different flavor profile.

Serve with steamed broccoli or snap peas for a complete meal.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and proper marination. If using frozen, thaw completely before starting.

How can I make the sauce thicker or thinner?

If the sauce is too thin, simmer it longer until it reaches your desired thickness. For a thinner sauce, add a little more chicken broth or water and stir well.