Description
A quick Indo-Chinese delight featuring crispy, tender chicken tossed in a spicy, sweet, and 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
- Prep the Chicken: Cut chicken into bite-sized pieces and coat with cornstarch, egg white, salt, and black pepper.
- Heat the Oil: In a hot wok or skillet, combine vegetable oil and sesame oil.
- Fry the Chicken: Fry the chicken pieces in batches until golden brown and crispy.
- Make the Sauce: Sauté garlic and ginger, then add chilies, ketchup, soy sauce, chili garlic sauce, vinegar, sugar, and water.
- Combine: Toss the fried chicken in the sauce and cook for a few minutes.
- Garnish and Serve: Garnish with green onions, sesame seeds, and serve immediately.
Notes
For a vegan option, substitute chicken with tofu. Adjust spice levels based on preference.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stir-frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg