Description
A delightful dish featuring crispy chicken thighs coated in a tangy-sweet sauce, perfect for easy weeknight dinners or special gatherings.
Ingredients
Scale
- 2 lb chicken thighs (trimmed and cut into 1-inch pieces)
- 1/2 cup corn starch (for dredging)
- 1/4 cup extra light olive oil (for frying, plus more as needed)
- 2 tbsp minced ginger (from a 2-inch piece of ginger)
- 3 cloves garlic (or 1 Tbsp grated or finely minced)
- 1/2 tsp red pepper flakes (or added to taste)
- 1 tsp sesame seeds (optional for garnish)
- 1/2 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar (or more to taste)
- 1 1/2 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 1/2 tbsp corn starch (for the sauce thickener)
Instructions
- Trim excess fat and cut the chicken thighs into 1-inch pieces. Pat dry with a paper towel.
- Place 1/2 cup cornstarch in a shallow bowl and toss chicken in batches. Set aside.
- In a separate dish, mix 1/2 cup cold water, 5 tbsp soy sauce, 3 tbsp rice vinegar, 1 1/2 tbsp hoisin sauce, 4 tbsp sugar, and 1 1/2 tbsp cornstarch.
- Preheat a non-stick skillet over medium-high heat and add olive oil.
- Add chicken in a single layer and sauté until golden, about 3-4 minutes per side. Transfer to a bowl.
- Add garlic, ginger, and red pepper flakes to the pan. Sauté briefly.
- Pour in the prepared sauce and bring to a simmer while stirring. Add the cooked chicken and toss to coat.
- Transfer to a serving platter and sprinkle with sesame seeds. Serve hot.
Notes
For a lower-sodium version, use low-sodium soy sauce and adjust to taste. Great served over rice or greens.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 23g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.8g
- Protein: 39g
- Cholesterol: 110mg