Description
A crispy, garlicky Asian-style chicken dish ready in 35 minutes. Crunchy on the outside, juicy inside, and coated in a bold soy-garlic glaze.
Ingredients
Scale
- 500g boneless chicken thighs
- 2 tbsp cornstarch
- 1 tbsp dark soy sauce
- 1.5 tbsp minced garlic
- 1 tsp minced ginger
- 1 red bell pepper, sliced
- 1/3 cup green onion, chopped
- 1/3 cup oil (for frying)
- 2 tbsp soy sauce
- 1/4 cup chicken broth
- 2 tsp rice vinegar
- 1 tbsp light brown sugar
- 1 tsp sesame oil
- 1 tsp Sriracha
- 1/4 cup water
- 1/2 tsp black pepper
Instructions
- 1. Toss chicken with dark soy sauce, garlic, ginger, pepper, and cornstarch. Let marinate for 10-15 minutes.
- 2. In a bowl, mix soy sauce, broth, vinegar, sugar, sesame oil, remaining garlic, Sriracha, and water. Set aside.
- 3. Heat oil in a skillet. Fry chicken in batches for 3-5 minutes per side until golden and crispy. Drain on paper towels.
- 4. In the same pan, stir-fry red bell pepper for 2 minutes.
- 5. Return chicken to pan. Add sauce. Toss to coat and simmer for 2-3 minutes.
- 6. Garnish with green onions. Serve hot.
Notes
- Store leftovers in the fridge up to 3 days. Reheat in oven for best texture.
- For a gluten-free version, use tamari instead of soy sauce.
- Add honey to the sauce for a sweeter variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 385
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg