Description
A quick and delicious Indo-Chinese dish featuring crispy chicken tossed in a spicy, tangy sauce.
Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Breasts or Thighs
- 1/4 cup Cornstarch
- 1 piece Egg White
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Vegetable Oil
- 1 tablespoon Sesame Oil
- 2 tablespoons Garlic, minced
- 1 tablespoon Ginger, minced
- 2–3 Dried Red Chilies or Crushed Red Pepper Flakes
- 1/2 cup Tomato Ketchup
- 2 tablespoons Soy Sauce
- 1 tablespoon Chili Garlic Sauce
- 1 tablespoon Vinegar
- 1 tablespoon Sugar or Honey
- 1/4 cup Water
- Sliced Green Onions
- Toasted Sesame Seeds
- Thin Strips of Fried Onion or Bell Pepper
Instructions
- Prepare the Chicken: Cut chicken into bite-sized cubes and mix with cornstarch, egg white, salt, and black pepper until well-coated.
- Fry the Chicken: Heat vegetable oil in a skillet, add chicken pieces in batches, and fry until golden brown and crispy. Remove and set aside.
- Make the Sauce: In the skillet, add sesame oil, garlic, ginger, and dried chilies. Sauté until fragrant, then add the remaining sauce ingredients and stir well.
- Combine Everything: Return the fried chicken to the skillet, toss to coat in the sauce, and simmer for a couple of minutes.
- Garnish and Serve: Sprinkle with green onions and sesame seeds. Serve hot with strips of fried onion or bell pepper.
Notes
For a vegetarian version, substitute chicken with tofu. Control the spice by adjusting the amount of dried chilies.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 60mg