Description
A delightful dish combining crispy fried chicken with a spicy, tangy sauce, perfect for impressing guests.
Ingredients
Scale
- 2 pieces Chicken Breasts/Thighs (or any boneless cut of chicken)
- 1/2 cup Cornstarch
- 1 large Egg White
- Salt & Pepper to taste
- 3 tablespoons Vegetable Oil
- 1 tablespoon Sesame Oil
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 1 teaspoon Dried Red Chilies/Red Pepper Flakes
- 3 tablespoons Tomato Ketchup
- 2 tablespoons Soy Sauce
- 2 tablespoons Chili Garlic Sauce
- 1 tablespoon Vinegar
- 1 teaspoon Sugar/Honey
- Water as needed
- Optional Garnishes (sliced green onions, toasted sesame seeds, or fried onion/bell pepper strips)
Instructions
- Start by cutting the chicken into bite-sized pieces. Season with salt and pepper.
- In a bowl, combine the cornstarch and egg white. Add the chicken pieces and coat them well.
- Heat vegetable oil in a pan over medium heat. Fry the chicken pieces until they are golden and crispy. Remove and set aside.
- In the same pan, add sesame oil. Sauté minced garlic and ginger until fragrant.
- Add dried red chilies or red pepper flakes and mix.
- Pour in tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey. Stir well.
- If the sauce is too thick, add water to reach your desired consistency.
- Add the crispy chicken back into the pan and mix until well coated in the sauce.
- Cook for a few more minutes, allowing the flavors to meld.
Notes
Ensure the oil is hot enough before frying for a crispy texture. Adjust spiciness by varying the amount of red chili flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg