Description
A bold and fiery Indo-Chinese dish featuring tender chicken chunks coated in a crispy crust, combined with a spicy and slightly sweet sauce.
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
- Marinate the chicken: In a large mixing bowl, toss the boneless chicken pieces with cornstarch, egg white, salt, and pepper. Let it sit for about 15 minutes for the flavors to penetrate.
- Prepare your sauce: In another bowl, mix together the ketchup, soy sauce, chili garlic sauce, vinegar, sugar, and water.
- Heat the oil: Pour vegetable oil into your wok or skillet, heating it over medium-high heat, then add sesame oil.
- Cook the chicken: Gently place the marinated chicken into the pan. Sear until golden brown and crispy, about 5-7 minutes.
- Add aromatics: When the chicken is nearly cooked, toss in minced garlic, ginger, and red chilies. Sauté for about a minute.
- Stir in the sauce: Pour the sauce mixture over the chicken, stirring to coat evenly. Allow it to simmer for a few minutes.
- Garnish & serve: Finish with fresh green onions and toasted sesame seeds. Serve hot.
Notes
For a lighter version, consider air frying the chicken. Adjust the spice level according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg