Description

Golden, crispy chicken strips coated in a sticky, sweet-spicy sauce with garlic, ginger, and red chilies. This dish is a perfect balance of crunch, heat, and flavor—restaurant-style indulgence you can make at home.

Ingredients

4 boneless, skinless chicken breasts or thighs, cut into strips
1/4 cup cornstarch (cornflour)
1/4 cup all-purpose flour
1 egg, beaten
Salt and pepper, to taste
Vegetable oil, for frying
3 red chilies, sliced (adjust to taste)
3 cloves garlic, minced
1-inch piece of ginger, minced
1 bell pepper, diced (red or green)
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp sugar or honey
Spring onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

Pat the chicken strips dry with paper towels. Season with salt and pepper.
In a bowl, mix cornstarch, all-purpose flour, salt, and pepper. Dip each piece of chicken in the egg, then dredge in the flour mixture until fully coated.
Heat enough oil in a deep skillet or wok to shallow fry the chicken. Fry the chicken pieces in batches, turning them until golden and crisp (about 4-5 minutes). Remove and set aside on paper towels to drain excess oil.
In another pan, add a little oil and sauté garlic, ginger, and red chilies until fragrant. Add the bell pepper and cook for another 1-2 minutes.
Stir in soy sauce, rice vinegar, and sugar (or honey). Allow the sauce to bubble and thicken slightly for 2 minutes.
Add the fried chicken back to the pan and toss it in the sauce until it’s coated evenly. Let the sauce stick and thicken for another 1-2 minutes.
Garnish with spring onions and sesame seeds (optional). Serve immediately with jasmine rice or noodles.

Notes

For a lighter version, bake the chicken on a wire rack at 400°F or air-fry the pieces for a crispy result without the extra oil.
If you prefer a milder dish, reduce the amount of chili or remove the seeds from the chilies.
For a gluten-free version, use gluten-free flour and tamari soy sauce.