- 1 lb chicken thighs cut into 1 inch chunks
- 1/4 cup cornstarch
- oil for frying
- 1 Tbsp minced ginger
- 1/2 tsp red chili flakes
- 2 cloves garlic, minced
For the sauce:
- 3 Tbsp rice vinegar
- 3 Tbsp soy sauce
- 2 tsp hoisin sauce
- 1/4 cup water
- 3 Tbsp sugar
- 1 Tbsp cornstarch
- Toss the chicken thighs with the quarter cup of cornstarch and let it sit while you prepare the rest of the ingredients and mix the sauce together.
- Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.
- Add the chicken to a pan with the oil and fry until crispy.
- Remove chicken from the pan and carefully drain all but a tablespoon of the oil. Add the chili flakes, ginger and garlic.
- Cook, stirring constantly, until you smell the garlic (about 30 seconds).
- Add in the chicken and toss, then add in the sauce.
- Stir until thickened, about 30 seconds to a minute.
- Serve immediately.
I double everything. I also frequently use boneless chicken breast instead of thighs because my husband prefers it. I use about 1/2 inch of oil in my frying pan and since I double the meat, it can take a while to get crispy and slightly browned. Don’t take it out too soon! Let it get a little brown for the best texture and taste (in my opinion.)
Steam up some rice and broccoli to go with it for a delicious and easy weeknight dinner!
I love this recipe because it’s pretty fast for weeknight food and makes few dirty dishes. I do a lot of stir fries because I love the flavors and I love the easy clean up. Enjoy!!!