Description
A delightful dish of tender chicken coated in crispy cornstarch, drizzled with a sweet-and-spicy sauce, perfect for any occasion.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, sliced for garnish
- Steamed rice for serving
Instructions
- Coat the chicken: Place the chicken pieces in a large mixing bowl, sprinkle cornstarch over, and toss until every piece is evenly coated. Allow it to rest for about 5 minutes.
- Heat the oil: In a non-stick pan or wok, heat the vegetable oil over medium-high heat. When hot, add the chicken in a single layer. Cook for about 5-7 minutes, turning halfway through, until golden brown and crispy.
- Create the sauce: In the same pan, reduce the heat to medium. Add the soy sauce, sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir continuously and let it simmer gently.
- Combine chicken and sauce: Return the crispy chicken to the pan, tossing it in the sauce. Let it simmer for an additional 2-3 minutes, ensuring every piece is generously coated.
- Serve: Serve hot over steamed rice, garnished with sliced green onions.
Notes
For extra flavor, add a splash of hoisin sauce during the final simmer. Make-ahead tips: Marinate the chicken in soy sauce and cornstarch several hours before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg