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Crispy Golden Chicken smothered in a clingy, rich sauce that balances sweetness with heat. Whip it up in just half an hour for a meal that rivals any restaurant. Pair with fluffy rice, slurpy noodles, or whatever sides make you happy!
Way Better Than Delivery
I got tired of spending money on sweet and spicy chicken takeout and figured I'd try making it myself. Now my home smells amazing with ginger and garlic scents floating around, and the sticky coating tastes way better and fresher than what I used to order. And guess what? It's done faster than waiting for the delivery guy!
What Goes In It
- Chicken: 1 lb of boneless, skinless thighs chopped into 1-inch bits for juicy results.
- Cornstarch: Creates that crunchy outer layer when fried.
- Oil: Canola oil works great for getting that brown, crispy finish.
- Garlic: Fresh minced cloves add punchy flavor.
- Ginger: Freshly chopped for that zingy kick and smell.
- Red Pepper Flakes: Brings the heat to your dish.
- Rice Vinegar: Adds a sour-sweet balance to the mix.
- Soy Sauce: Gives that deep, savory taste you can't skip.
- Hot Sauce: Pick your fave to turn up the spiciness.
- Brown Sugar: Brings sweetness; dark or light works based on how rich you want it.
Simple Cooking Steps
- Cover the Chicken
- Roll chicken chunks in cornstarch until they're all completely covered.
- Create the Sauce
- Stir rice vinegar, soy sauce, hot sauce, water, brown sugar, and cornstarch in a bowl. Put it aside for later.
- Cook the Chicken
- Warm up oil in a frying pan on medium-high. Fry chicken until it's golden and crunchy. Take it out and let it drain on paper towels.
- Prepare Flavor Base
- Pour out most oil, leaving about 1 tablespoon. Cook garlic, ginger, and red pepper flakes on low for 30 seconds, moving them around so they don't burn.
- Combine Everything
- Put chicken back in the pan, mix it around, then pour sauce over it. Cook for a minute until it thickens up. Dish it up right away.
Tips for Success
I've made this chicken tons of times and learned a few things. You can't skip the cornstarch if you want that awesome crunch, and you've gotta fry in small batches or it turns mushy. I always chop my ginger and garlic right before cooking—it really makes the flavor pop.
What to Eat With It
This tastes amazing on top of soft white rice that soaks up all the yummy sauce. Sometimes I throw in some steamed broccoli or snap peas for a bit of color and crunchiness. You can save leftovers in the fridge but at my place they never last—everyone always wants more!
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Frequently Asked Questions
- → What does cornstarch do for chicken?
- Cornstarch gives the chicken a crunchy coating when fried and makes the sauce thicker. Ensure all pieces are well-covered.
- → Why sauté spices and garlic first?
- Briefly cooking garlic, ginger, and chili flakes unlocks their taste without burning. Keep a close eye—they cook fast!
- → Why save some oil for later?
- The leftover oil helps cook the aromatics and blends the chicken flavors right into the sauce.
- → How do I know the sauce is done?
- You'll know it's ready when it thickens and turns sticky within about 30–60 seconds while stirring with the chicken.
- → Can the dried peppers be left out?
- Yep, you can skip them or adjust them if you'd like less heat. The dish will still taste delicious.