Description
A spicy Indo-Chinese classic with crispy chicken in a flavorful sauce, perfect for dinner or gatherings.
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 the chicken into bite-sized pieces and mix with cornstarch, egg white, salt, and black pepper.
- Heat the Oil: Heat vegetable oil in a frying pan over medium-high heat.
- Cook the Chicken: Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
- Make the Sauce: In the same pan, heat sesame oil and sauté garlic, ginger, and dried chilies. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, sugar, and water; simmer until slightly thickened.
- Combine Everything: Toss the fried chicken in the sauce until well coated and cook for an additional minute or two.
- Garnish and Serve: Transfer to a serving dish and top with green onions, sesame seeds, and fried onions or bell peppers.
Notes
For optimal crispiness, add the chicken to the sauce just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg