Ingredients
Units
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, as needed
- 1 tablespoon Sesame Oil
- 2 tablespoons Garlic, minced
- 1 tablespoon Ginger, minced
- 2-3 pieces 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, to taste
- Toasted Sesame Seeds, to taste
- Thin Strips of Fried Onion or Bell Pepper (optional)
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken pieces, cornstarch, egg white, salt, and black pepper. Mix until the chicken is thoroughly coated. Let it marinate for at least 15 minutes.
- Partially Fry the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Add the chicken in batches and fry until golden brown, about 4 to 5 minutes per batch. Remove and drain on paper towels.
- Make the Sauce: In the same skillet, add sesame oil, garlic, ginger, and dried red chilies. Stir-fry for 30 seconds, then add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey. Gradually add water to reach desired consistency. Bring to a simmer and toss the crispy chicken to coat evenly.
Notes
Serve over steamed rice or noodles with sautéed greens for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Stir-Frying
- Cuisine: Indo-Chinese
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg