Description
Crispy on the outside, tender inside, and drenched in irresistible sauce – this homemade Chinese takeout classic will make you forget about delivery forever!
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large eggs, beaten
- 1 cup (120g) cornstarch
- ½ cup (60g) all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp baking powder
- Vegetable oil for frying (about 2 cups)
- ½ cup (120ml) chicken broth
- ¼ cup (60ml) soy sauce
- 3 tbsp (45ml) honey
- 2 tbsp (30ml) rice vinegar
- 1 tbsp (15g) tomato paste
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp (8g) cornstarch mixed with 2 tbsp water
- 1 tsp sesame oil
- ¼ tsp red pepper flakes (optional)
- 3 cups (600g) cooked and chilled rice (preferably day-old)
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 1 small onion, diced
- 2 carrots, diced small
- ½ cup (75g) frozen peas, thawed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 green onions, thinly sliced
Instructions
- Pat chicken pieces dry with paper towels. Mix cornstarch, flour, salt, pepper, garlic powder, and baking powder in a bowl. Dip chicken in egg, then coating mixture.
- Combine chicken broth, soy sauce, honey, rice vinegar, tomato paste, garlic, ginger, and red pepper flakes in a saucepan. Bring to simmer, add cornstarch slurry, cook until thickened. Stir in sesame oil.
- Heat oil to 350°F (175°C). Fry chicken in batches for 4-5 minutes until golden and cooked through (165°F). Drain on wire rack.