Description
A quick Indo-Chinese dish featuring crispy chicken coated in a spicy and tangy sauce, perfect for weeknight dinners.
Ingredients
Scale
- 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 chicken into bite-sized pieces.
- In a bowl, whisk together cornstarch, egg white, salt, and black pepper. Toss in chicken until evenly coated.
- Heat vegetable oil in a pan over medium-high heat. Add coated chicken and fry until golden brown. Remove and set aside.
- In the same pan, reduce heat and add sesame oil. Sauté garlic, ginger, and chilies until fragrant.
- Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and honey or sugar. Mix until combined.
- Add fried chicken back to the pan, tossing to coat in the sauce. If too thick, add a splash of water.
- Garnish with green onions, sesame seeds, and fried onion or bell pepper strips.
- Serve hot and enjoy!
Notes
Adjust the spice level by reducing dried chilies or using sweet chili sauce. Perfect for meal prep and easy to store for leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: dragon chicken, spicy chicken, Indo-Chinese, quick dinner