Description
A savory-sweet dish with crispy chicken and a flavorful glaze that balances salty, sweet, tangy, and umami.
Ingredients
Scale
- 1 lb (about 450 g) chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch (for dredging)
- 1/2 cup soy sauce (regular or low-sodium)
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon vegetable oil (for frying)
- 2 green onions, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Make the sauce: In a bowl, whisk together the soy sauce, rice vinegar, sugar, hoisin sauce, sesame oil, minced garlic, and minced ginger. Set aside.
- Dredge the chicken: Pat the chicken pieces dry. Place cornstarch in a shallow bowl or tray and toss the chicken until evenly coated, shaking off excess.
- Heat the oil: Warm the vegetable oil in a large skillet or wok over medium-high heat.
- Fry the chicken: In batches, fry the chicken pieces until crispy and golden brown (about 3–5 minutes per batch). Use tongs to turn pieces for even color.
- Drain: Remove the fried chicken to a paper towel-lined plate to drain excess oil.
- Finish the sauce: In the same pan, pour in the prepared sauce and bring it to a gentle simmer. Cook for 1–2 minutes to dissolve the sugar and thicken the sauce.
- Toss to coat: Add the fried chicken back into the pan and toss quickly to coat each piece in the glossy sauce.
- Serve: Serve over cooked rice, garnished with chopped green onions.
Notes
For gluten-free, use tamari or coconut aminos instead of soy sauce; verify hoisin sauce is GF. For less sodium, use low-sodium soy sauce and adjust quantities.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 12.5g
- Sodium: 2100mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg