Description
A delightful Indo-Chinese dish filled with vibrant flavors and spicy kicks, perfect for quick dinners or gatherings.
Ingredients
- 1 lb Boneless, Skinless Chicken Breasts or Thighs
- 1/4 cup Cornstarch
- 1 piece Egg White
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Vegetable Oil
- 1 tablespoon Sesame Oil
- 2 tablespoons Garlic, minced
- 1 tablespoon Ginger, minced
- 2-3 Dried Red Chilies or Crushed Red Pepper Flakes
- 1/2 cup Tomato Ketchup
- 2 tablespoons Soy Sauce
- 1 tablespoon Chili Garlic Sauce
- 1 tablespoon Vinegar
- 1 tablespoon Sugar or Honey
- 1/4 cup Water
- Sliced Green Onions
- Toasted Sesame Seeds
- Thin Strips of Fried Onion or Bell Pepper
Instructions
- Cut the chicken into bite-sized pieces. In a bowl, mix the chicken with cornstarch, egg white, salt, and black pepper until well coated.
- Heat vegetable oil in a pan over medium-high heat. Once hot, add the coated chicken pieces. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
- In the same pan, add sesame oil. Sauté the garlic and ginger until fragrant, about 30 seconds.
- Toss in the dried red chilies or crushed red pepper flakes. Stir for another 30 seconds to release their flavor.
- Pour in the tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey. Stir well and bring to a gentle simmer. If the sauce is too thick, add water to reach the desired consistency.
- Once the sauce thickens slightly, add the fried chicken pieces. Toss to coat them thoroughly in the sauce.
- Finish by garnishing with sliced green onions, toasted sesame seeds, and fried onion or bell pepper. Serve hot and enjoy!
Notes
Substitutions for chicken can include thighs for added moisture. Use fresh garlic and ginger for best flavor. Optional add-ins include bell peppers or snap peas.