Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 4 cloves fresh garlic, minced
- 1 tbsp ginger root, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tsp red pepper flakes (adjust to taste)
- 1/4 cup vegetable oil (for frying)
- 3 tbsp cornstarch
- 2 green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Mince the garlic and grate the ginger.
- In a bowl, marinate chicken with soy sauce, brown sugar, garlic, ginger, and red pepper flakes for at least 30 minutes.
- Lightly coat marinated chicken with cornstarch.
- Heat vegetable oil in a skillet over medium-high heat. Fry chicken in batches until golden brown (about 4-5 minutes per side). Remove and set aside.
- In the same skillet, combine remaining marinade ingredients to create the sauce and simmer for a few minutes.
- Return crispy chicken to the skillet and toss well to coat in the sauce. Let simmer for another 3-4 minutes.
- Serve hot over rice or noodles, garnished with green onions and sesame seeds.
Notes
- Marinate for at least one hour for deeper flavor.
- For a vegetarian version, substitute chicken with tofu or mixed vegetables.
- Adjust spiciness by adding extra red pepper flakes or sriracha.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 9g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg