Ingredients
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1/4 cup granulated sugar
- 1/2 cup chicken broth
- 2 teaspoons sesame oil
- Green onions sliced, for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, toss the chicken pieces with cornstarch until evenly coated. Set aside.
- Heat vegetable oil in a large pan over medium-high heat. Add the chicken in batches, frying until golden and crispy, about 3-4 minutes per side. Remove chicken and set aside on a paper towel-lined plate.
- In the same pan, reduce heat to medium and add minced garlic, ginger, and red pepper flakes. Sauté for 30 seconds. Stir in soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. Bring to a simmer.
- Add the fried chicken back into the pan. Toss in the sauce to coat evenly. Drizzle with sesame oil and garnish with green onions and sesame seeds. Serve hot.
