Ingredients
Scale
- 1 pound boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha or hot chili sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Sesame seeds and sliced scallions for garnish
Instructions
- Coat chicken pieces evenly with cornstarch. Heat oil in a large skillet over medium-high heat.
- Fry chicken in batches until golden and crispy, about 4-5 minutes. Remove and drain on paper towels.
- In a bowl, whisk together soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, and ginger to make the sauce.
- Pour sauce into the skillet, bring to a simmer, then add the crispy chicken, tossing to coat thoroughly.
- Garnish with sesame seeds and scallions. Serve immediately with steamed rice or vegetables.
Notes
- Adjust spice level by increasing or decreasing sriracha.
- For extra crunch, double coat chicken with cornstarch and fry twice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if using tamari instead of soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg