Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup packed brown sugar
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
- Sesame seeds, for sprinkling
- Cooked rice, for serving
Instructions
- In a large bowl, combine chicken pieces, cornstarch, salt, and pepper. Toss to coat evenly.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Working in batches, add chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through, flipping occasionally.
- Remove cooked chicken and set aside on a plate lined with paper towels.
- In a medium bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
- Pour sauce mixture into the skillet used to cook the chicken, draining any excess oil first.
- Bring the sauce to a simmer over medium heat.
- Slowly pour in the cornstarch slurry while whisking continuously until the sauce thickens.
- Add cooked chicken to the skillet with the sauce and toss to coat evenly.
- Cook for another 1-2 minutes, allowing the sauce to cling to the chicken.
- Remove from heat and garnish with sliced green onions and sesame seeds.
- Serve immediately over cooked rice.
Notes
Pat the chicken dry before coating for better crispiness. Cook in batches to avoid overcrowding the pan. Adjust heat with red pepper flakes as desired.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg