Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/4 cup spicy chili sauce (e.g., sriracha or gochujang-based)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- Red chili flakes to taste
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat the oil in a large skillet or wok over medium-high heat.
- Dredge chicken pieces in cornstarch, then dip in beaten eggs.
- Add the chicken to the hot oil and fry until golden and crispy, about 5-7 minutes. Drain excess oil.
- In a bowl, whisk together chili sauce, soy sauce, honey, garlic, ginger, sesame oil, and chili flakes.
- Add the cooked chicken to the sauce and toss to coat evenly over medium heat for 2-3 minutes.
- Garnish with sliced green onions and sesame seeds. Serve hot with rice or noodles.
Notes
- Adjust spice level by adding more or less chili flakes or sauce.
- You can bake the chicken at 400°F (200°C) for 20 minutes for a healthier version.
- Serve with steamed rice or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, Simmering
- Cuisine: Asian-inspired
- Diet: Gluten-free option available (use tamari instead of soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 10g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg