Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs), sliced thin
- ¼ cup cornstarch
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil for frying
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies (or crushed red pepper flakes)
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water (to loosen the sauce, if needed)
- Salt to taste
- Sliced green onions
- Toasted sesame seeds
- Thin strips of fried onion or bell pepper for crunch
Instructions
- In a bowl, mix sliced chicken with egg white, cornstarch, salt, and pepper. Let sit for 10–15 minutes.
- Heat oil in a skillet over medium-high heat. Fry chicken pieces in batches until golden and crispy. Drain on paper towels.
- In the same skillet, add sesame oil. Sauté garlic, ginger, and dried chilies for 1–2 minutes. Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Stir well and let simmer for 2–3 minutes, adding water if too thick.
- Add the fried chicken to the sauce and toss until coated and glossy. Simmer for another minute.
- Top with green onions and sesame seeds. Serve immediately with hot steamed rice, noodles, or lettuce cups.
Notes
Pat the chicken dry before tossing for better crispiness. Adjust heat by modifying the amount of chilies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg
Keywords: stir-fry, chicken, spicy, dinner, comfort food