Pieces of tender chicken are coated in egg and cornstarch and then fried to a crispy crunch and tossed in a savory-sweet, sticky sauce that isso good I could eat it with a spoon. Add a bowl of sticky white rice and some steamed vegetables and for a perfect easy meal.
PREPARATION TIME
INGREDIENTS
For the chicken
1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1 garlic clove minced
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs beaten
1 cup cornstarch
For the sauce
¼ cup soy sauce
2 tablespoons rice vinegar
1/3 cup brown sugar
¼ cup water
1 tablespoon cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
2 garlic cloves minced
1 to 2 teaspoons chile paste optional
1 tablespoon toasted sesame seeds
INSTRUCTIONS
NOTES
1. I like to use round parchment paper sheets owith holes in them (these are made for use in steamer baskets and cooking dim sum). You can also use plain parchment paper cut it into strips. Arrange the strips to cover the bottom of the air fryer with space in between to allow air to flow around the pieces of chicken.
2. To deep fry the chicken instead of air frying it, heat vegetable or peanut oil, about 2 or 3 inches deep, in a Dutch oven or wok on the stovetop. Drop the coated chicken pieces into the hot oil and cook, turning a few times, until golden brown.