Description
Crispy chicken glazed in a sticky-sweet-savory sauce with a hint of heat, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 4 chicken breasts, cubed (about 1.5–2 pounds total)
- 1 cup all-purpose flour (or cornstarch for a crisper, gluten-free coating)
- 1 tsp paprika
- 2 tsp garlic salt
- 1 1/4 cups granulated sugar
- 1 cup water
- 1 cup white distilled vinegar
- 1 tsp salt
- 6 Tbsp soy sauce (use low-sodium if preferred)
- 1 tsp red chili pepper flakes (optional — add or reduce to taste)
- Vegetable oil, for frying (about 3–4 cups for deep frying or 1/4–1/2 cup for shallow frying)
- Optional garnish: sliced scallions, toasted sesame seeds, steamed broccoli
Instructions
- Pat cubed chicken breasts dry with paper towels.
- Combine flour (or cornstarch), paprika, and garlic salt in a shallow bowl. Toss chicken cubes to coat evenly.
- Heat vegetable oil in a large skillet or wok to 350°F (175°C).
- Fry coated chicken in batches until golden brown and cooked through, about 4–6 minutes per batch.
- In a saucepan, whisk together sugar, water, vinegar, salt, and soy sauce. Add red chili flakes if desired; bring to a gentle boil.
- Optionally, mix cornstarch with water to make a slurry and whisk into the simmering sauce to thicken.
- Place the fried chicken in a bowl, pour sauce over, and toss to coat.
- Transfer to a serving platter, garnish if desired, and serve immediately.
Notes
For the crispiest result, double-coat the chicken. Adjust sweetness and acidity in the sauce to your taste. Can also be baked or air-fried instead of deep-frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 710
- Sugar: 62g
- Sodium: 2000mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 1g
- Protein: 58g
- Cholesterol: 165mg