- 2 pounds 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup ½ cup cornstarch
- ¼ cup ¼ cup neutral cooking oil, plus more if needed
- 2 tablespoons 2 tablespoons fresh ginger, minced
- 3 3 garlic cloves, minced
- ½ teaspoon ½ teaspoon red pepper flakes, adjust to taste
- 1 teaspoon 1 teaspoon sesame seeds, optiona
- 2 2 green onions, sliced (optional garnish)
- ½ cup cold water
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar
- 1½ tablespoons hoisin sauce
- 5 tablespoons granulated sugar
- 1½ tablespoons cornstarch
Cut chicken into bite-sized pieces and coat evenly with cornstarch. Shake off excess.In a bowl, whisk together water, soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch until smooth.Heat oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown and cooked through, about 6 to 8 minutes. Transfer to a plate.In the same pan, sauté garlic, ginger, and red pepper flakes for about 30 seconds until fragrant.Stir the sauce mixture again and pour it into the skillet. Simmer for 1 to 2 minutes until thickened and glossy.Return the chicken to the pan and toss until evenly coated.Garnish with sesame seeds and green onions if desired. Serve hot with rice or vegetables.
- Chicken thighs stay more tender and juicy, but chicken breast can be used.
- Adjust the spice level by increasing or decreasing the amount of red pepper flakes.
- For crispier chicken, avoid overcrowding the skillet.
- Best served fresh for the ideal texture.
Nutrition (Per Serving, Approximate)
- Calories: 386
- Protein: 20g
- Carbohydrates: 18g
- Fat: 26g
- Sugar: 8g
- Sodium: Varies by the soy sauce used
