Description
A vibrant Indo-Chinese dish bursting with flavors and textures, featuring crispy chicken coated in a spicy sauce with garlic, ginger, and a hint of sweetness.
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 your chicken into bite-sized pieces.
- Marinate with Cornstarch and Egg White: In a mixing bowl, combine the chicken with cornstarch, egg white, salt, and black pepper. Let it rest for about 15 minutes.
- Heat the Oils: In your wok or skillet, heat vegetable oil over medium-high heat until shimmering.
- Fry the Chicken: Carefully add the marinated chicken to the hot oil in batches. Fry until golden brown and cooked through, about 4–6 minutes.
- Sauté Aromatics: In the same oil, introduce sesame oil, garlic, and ginger. Sauté for about 30 seconds.
- Build the Sauce: Stir in the dried red chilies, ketchup, soy sauce, chili garlic sauce, vinegar, sugar (or honey), and water. Bring to a simmer for 2-3 minutes.
- Combine Chicken with Sauce: Add the fried chicken back to the pan, tossing to coat every piece in the sauce.
- Finish & Serve: Sprinkle with sliced green onions and toasted sesame seeds before serving.
Notes
You can substitute chicken with tofu for a vegetarian option. Consider customizing the spice level to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg