– 1 lb boneless chicken thighs, cut into bite-size pieces – 1/2 cup cornstarch – 2 eggs, beaten – Oil for frying – 2 tbsp soy sauce – 1 tbsp hoisin sauce – 1 tbsp rice vinegar – 2 tbsp sugar – 1 tsp sesame oil – 1 tsp minced garlic – 1 tsp minced ginger – 1/2 tsp crushed red pepper flakes – 1/2 cup chicken broth – 2 tsp cornstarch (for sauce) – Chopped green onions and sesame seeds (for garnish)
Coat chicken pieces in cornstarch, dip into beaten eggs, and fry until golden brown and crispy. Drain on paper towels and set aside.
In a bowl, mix soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, and chicken broth. Stir well until sugar is fully dissolved.
Heat 1 tbsp oil in a pan, sauté garlic, ginger, and red pepper flakes for 1 minute until fragrant, careful not to burn the garl
Add sauce mixture to the pan. Bring to a simmer and cook for 2–3 minutes to let flavors combine and reduce slightly.
Mix 2 tsp cornstarch with 1 tbsp water. Stir into sauce and cook until it thickens to a glossy, smooth consistency.
Add fried chicken to the pan and toss well until each piece is fully coated in the sauce. Let it cook for another minute.
Serve hot, topped with green onions and sesame seeds. Pair with steamed rice or stir-fried vegetables for a complete meal.
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