Description
Savor the delightful harmony of crispy chicken tossed in a sweet and tangy sauce, perfect for any dinner occasion.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2–3 cloves fresh garlic, minced
- 1 inch ginger root, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup vegetable oil (for frying)
- chopped green onions for garnish (optional)
Instructions
- In a bowl, combine cornstarch with salt and pepper. Coat the chicken pieces evenly in the mixture.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side. Remove and drain excess oil.
- In another bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Pour the sauce into the hot skillet, cooking for 2-3 minutes until bubbly. Add fried chicken back to the pan and toss until well-coated.
- Serve over rice or noodles and garnish with green onions.
Notes
- For a vegetarian option, substitute chicken with tofu.
- Enhance flavors by adding vegetables like broccoli or bell peppers during step 5.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 9g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg