Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • ½ cup cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 large egg, beaten
  • ½ cup vegetable oil
  • ⅓ cup chicken broth
  • ¼ cup soy sauce
  • ¼ cup brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp Sriracha
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 2 stalks green onion, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, whisk together the cornstarch, salt, and pepper.
  2. Dip chicken cubes into the beaten egg, then toss them in the cornstarch mixture until fully coated, shaking off any excess powder.
  3. Heat vegetable oil in a skillet over medium-high heat until it shimmers (approx. 350°F/175°C).
  4. Fry chicken in a single layer for 3–4 minutes per side until golden-brown and firm; remove and set aside.
  5. Drain all but 1 tablespoon of oil from the pan. Sauté minced garlic and ginger for 30 seconds.
  6. Stir in chicken broth, soy sauce, brown sugar, rice vinegar, hoisin, and Sriracha. Bring to a simmer over medium heat.
  7. Whisk in the cornstarch slurry and stir constantly for 1–2 minutes until the sauce thickens into a glossy glaze.
  8. Return the fried chicken to the pan and toss rapidly for 60 seconds until lacquered in sauce.
  9. Garnish with sliced green onion and toasted sesame seeds.