Ingredients
- Chicken Marinade:
- 1 ½ lb chicken breast or thighs, cut into 1-inch pieces
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper
- 1 tablespoon water
- Batter:
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup water
- 2 teaspoons vegetable oil
- Sauce:
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- ¼ cup honey
- 3 tablespoons brown sugar
- 3 tablespoons water
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- Cornstarch Slurry:
- 2 teaspoons cornstarch
- 3 tablespoons water
- Garnish:
- Green onions, sliced
- Toasted sesame seeds
Instructions
- Marinate chicken with bouillon powder, white pepper, and water for at least 10 minutes.
- Mix sauce ingredients in a small bowl and set aside.
- Whisk together eggs, flour, cornstarch, baking powder, salt, water, and oil until smooth. Coat chicken in batter.
- Heat oil to 365°F (185°C). Fry chicken in batches for about 3 minutes. Drain on a wire rack.
- Increase oil temperature to 375°F (190°C) and fry chicken again for 2 minutes until golden and crispy.
- In a clean wok, sauté garlic, then add sauce and bring to a simmer. Stir in cornstarch slurry until thickened. Finish with sesame oil.
- Toss fried chicken in sauce until coated. Garnish with green onions and sesame seeds. Serve hot.
Notes
- Add dried chili peppers or chili oil for spice.
- Pan-fry or grill chicken for a lighter version.
- Grated ginger adds extra flavor to the sauce.
- Add a teaspoon of dark soy sauce for deeper color.
- Reheat in oven or air fryer for best crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Deep-Frying, Stir-Frying
- Cuisine: Chinese-American
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 21g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
