Description
A delightful Indo-Chinese dish featuring crispy chicken in a robust, spicy sauce.
Ingredients
- 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 (canola or peanut)
- 1 tablespoon sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 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 (as needed)
- Sliced green onions (for garnish)
- Toasted sesame seeds (for garnish)
- Thin strips of fried onion or bell pepper (for garnish)
Instructions
- Begin by ensuring your chicken pieces are coated in the cornstarch mixture.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated chicken pieces in a single layer and fry until golden brown and crispy, about 4-5 minutes per side.
- Remove from the skillet and drain on paper towels.
- Lower the heat and add sesame oil, minced garlic, ginger, and dried red chilies.
- Sauté for approximately 1-2 minutes until fragrant.
- Create a sauce using tomato ketchup, soy sauce, chili garlic sauce, vinegar, sugar or honey, and water.
- Stir well to combine and bring it to a gentle simmer for a few minutes.
- Toss the fried chicken in the sauce until well-coated.
- Serve garnished with sliced green onions, toasted sesame seeds, and crispy fried onions or bell peppers.
Notes
For extra heat, adjust the amount of red chilies or chili garlic sauce to taste. Serve immediately for maximum crispiness.
