Ingredients:
For the chicken:
1 lb (500g) chicken breast or thighs, cut into bite-sized pieces
1/4 cup cornstarch
2 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp salt
Vegetable oil for frying
For the sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp chili paste or chili garlic sauce
1 tsp sugar
1/4 cup chicken broth
1 tsp cornstarch mixed with 2 tsp water (slurry)
For the stir-fry:
2 tbsp vegetable oil
3 cloves garlic, minced
1 inch ginger, minced
4-6 dried red chilies (adjust to spice preference)
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
2 green onions, sliced (for garnish)
Directions:
Marinate the chicken: In a bowl, mix chicken pieces with soy sauce, rice vinegar, salt, and cornstarch. Let marinate for 15 minutes.
Heat vegetable oil in a deep pan over medium heat. Fry the marinated chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and set aside.
Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili paste, sugar, and chicken broth. Set aside.
Stir-fry: Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and dried red chilies, stirring for 1 minute until fragrant.
Add the bell peppers and onion, stir-frying for 3-4 minutes until tender-crisp.
Pour in the prepared sauce and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce.
Add the crispy chicken and toss to coat evenly in the sauce. Cook for an additional 2 minutes.
Garnish with sliced green onions and serve hot over steamed rice or noodles.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal (per serving) | Servings: 4 servings
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