Description
A delicious homemade take on a classic dish.
Ingredients
Scale
- 1.5 pounds chicken breast, cut into 1-inch cubes
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large egg whites
- 2 cups vegetable oil
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 2 tablespoons soy sauce
- Green onion for garnish, optional
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon minced garlic
- ½ cup chicken stock
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons red pepper flakes
Instructions
- Marinate the chicken: Place the chicken pieces in a bowl and add the soy sauce, ground ginger, and garlic powder. Stir until evenly coated, then cover and refrigerate for 30 minutes to marinate.
- Prepare the coating: In a separate shallow bowl, combine the flour, cornstarch, salt, and pepper, whisking until well mixed. Add the egg whites to the marinated chicken and stir to coat each piece evenly.
- Coat the chicken: Take a few pieces of chicken at a time and dredge them in the flour mixture, ensuring they are fully coated. Set aside and repeat until all chicken pieces are coated.
- Fry the chicken: Heat the vegetable oil in a large frying pan over medium-high heat. To test if the oil is hot enough, drop in a small bit of batter—if it sizzles, it’s ready. Fry the chicken in batches to prevent overcrowding, cooking for about 4 minutes until golden brown and crispy. Ensure the chicken reaches an internal temperature of 165°F (70°C). Transfer to a plate lined with paper towels to absorb excess oil.
- Make the sauce: In a saucepan over medium heat, combine the rice vinegar, soy sauce, hoisin sauce, minced garlic, chicken stock, sugar, and red pepper flakes. Stir and bring the mixture to a boil.
- Thicken the sauce: In a small bowl, whisk the cold water and cornstarch together to create a slurry. Pour the slurry into the sauce, whisking continuously until the mixture thickens, about 3 to 4 minutes.
- Combine and serve: Add the fried chicken to the sauce and toss until fully coated. Garnish with green onions if desired and serve with rice.
Notes
- Adjust the spice level by adding more or fewer red pepper flakes.
- Serve with steamed rice for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg