Follow these steps for perfect results
chicken meat
cut into bite-size chunks
rice vinegar
dark soy sauce
cornstarch
green onion
chopped
garlic
minced
crushed red pepper
soy sauce
sugar
sesame oil
egg
water
ginger
thinly sliced
oil
Cut chicken into bite-size chunks.
Mix egg and 2 tablespoons cornstarch in a bowl.
Add chicken to the egg mixture and stir until well coated.
Heat oil in a deep fryer or large pan to 350°F (175°C).
Fry chicken in hot oil until golden brown and crispy.
Drain the fried chicken on paper towels to remove excess oil.
In a small bowl, mix 2 tablespoons cornstarch with cool water and set aside.
In a separate bowl, combine soy sauce, rice vinegar, sugar, dark soy sauce, and sesame oil.
Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat.
Add crushed red pepper, chopped green onions, minced garlic, and grated ginger to the hot pan.
Quickly stir-fry the aromatics until fragrant, about 30 seconds.
Pour in the soy sauce mixture and bring to a boil.
Add the cornstarch mixture gradually, stirring continuously, until the sauce thickens to your desired consistency.
Add the fried chicken pieces to the sauce and stir to coat evenly.
Serve immediately with steamed rice.
Adjust the amounts of ingredients to customize the flavor to your preference.
Expert advice for the best results
For extra crispy chicken, double fry it.
Adjust the amount of crushed red pepper to control the spiciness.
Serve immediately for the best texture.
Everything you need to know before you start
20 minutes
Sauce can be made ahead of time. Chicken best fried fresh.
Serve over rice, garnished with sesame seeds and chopped green onions.
Serve with steamed rice or brown rice.
Serve with stir-fried vegetables like broccoli or bok choy.
Add a side of egg rolls or spring rolls.
The sweetness of the Riesling complements the spiciness of the chicken.
A crisp lager cuts through the richness of the dish.
Discover the story behind this recipe
A popular and iconic dish in American Chinese restaurants.
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