Save it
Crispy Golden Chicken with a sticky glaze that balances sweetness and heat perfectly. You can whip this up in half an hour - it's just as good as any restaurant dish but made right at home. Throw it on top of some rice or noodles for a quick dinner that'll make everyone happy!
Way Better Than Delivery
I got tired of paying for sweet and spicy chicken takeout and figured I'd try making it myself. Now my home smells amazing with hints of fresh ginger and garlic, and that sticky coating tastes even better than what I used to order. And guess what? It's done faster than waiting for the delivery guy to show up!
Your Ingredients
- Chicken: 1 lb of boneless, skinless thighs, chopped into 1-inch chunks for juicy results.
- Cornstarch: Creates that irresistible crunch when fried.
- Oil: Canola oil works best for that perfect golden exterior.
- Garlic: Fresh minced cloves for punchy flavor.
- Ginger: Freshly grated for that zingy aroma.
- Red Pepper Flakes: Brings the heat to your dish.
- Rice Vinegar: Adds that necessary tang to the sauce.
- Soy Sauce: Delivers that deep, savory backbone.
- Hot Sauce: Pick your favorite kind to dial up the spiciness.
- Brown Sugar: Gives sweetness; dark or light works fine.
Simple Cooking Steps
- Prep Your Chicken
- Roll chicken chunks in cornstarch until they're fully covered on all sides.
- Create Your Sauce
- Combine rice vinegar, soy sauce, hot sauce, water, brown sugar, and cornstarch in a bowl and stir well. Put it aside for later.
- Cook The Chicken
- Pour oil into a frying pan and heat it up. Fry the chicken until it turns crispy and golden. Take it out and let it rest on paper towels.
- Get The Flavors Going
- Pour out most of the oil, keeping just 1 tablespoon. Cook garlic, ginger, and red pepper flakes gently for about 30 seconds, moving them around so they don't burn.
- Finish It Off
- Put the chicken back in, stir it around, then pour in your sauce. Let it bubble for a minute until it gets thick. Grab plates and serve right away.
Tricks I've Learned
After cooking this dish loads of times, I've picked up some handy tips. You can't skip the cornstarch if you want that amazing crunch, and don't crowd the pan when frying or you'll end up with soggy chicken. I always chop my ginger and garlic fresh just before cooking - it really bumps up the taste.
What Goes With It
This tastes amazing on top of plain white rice that soaks up all that yummy sauce. Sometimes I throw in some steamed broccoli or snap peas for a bit of green and extra crunch. You can keep leftovers in the fridge but at my place they never last that long - everyone always wants another helping!
Save it
Common Questions
- → What does the cornstarch do?
- Cornstarch gives the chicken a crunchier coating when fried and helps make the sauce nice and thick. Be sure all pieces are fully coated.
- → Why cook spices alone first?
- When you cook ginger, garlic, and chili flakes on low heat, their flavors get stronger without burning. Keep an eye on them so they don't burn.
- → What’s the extra oil for?
- That saved bit of oil gets used for sautéing the aromatics, blending the fried chicken flavor into the final sauce.
- → When is my sauce finished?
- Stir the sauce with the chicken for about 30 seconds to a minute. When it’s thick and sticky enough to coat the chicken, it’s done.
- → Can I skip the red peppers?
- Yes, adjust or leave out the red peppers depending on how spicy you want it. It’ll still taste amazing without them.