Ingredients
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- ¼ cup cornstarch, plus 2 tsp (divided)
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- ¼ cup sugar
- ¼ cup soy sauce
- ¼ cup pineapple juice
- 2 tbsp rice vinegar
- 2 cloves garlic, pressed or finely minced
- ½ tsp cayenne pepper
- ¼ tsp ginger, minced or dried
- ⅓ cup green onions, sliced (for garnish)
Instructions
- Place the cut-up chicken in a large bowl and season with salt and pepper. Add ¼ cup cornstarch and toss to coat evenly.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Brown the chicken on all sides in batches to avoid overcrowding. Once browned, transfer to a paper towel-lined plate and keep warm.
- In a medium bowl, whisk together the sauce: 2 tsp cornstarch, sugar, soy sauce, pineapple juice, rice vinegar, garlic, cayenne pepper, and ginger.
- Pour the sauce into the empty skillet and cook over medium heat for 3 to 5 minutes, stirring occasionally, until thickened.
- Add the cooked chicken back to the skillet and toss to coat in the sauce.
- Serve hot over steamed rice and garnish with sliced green onions.
Notes
- For extra crispiness, lightly fry the chicken in batches and don’t overcrowd the skillet.
- Adjust the spice level by increasing or reducing the cayenne pepper.
- This dish pairs perfectly with steamed jasmine rice or stir-fried vegetables.
- Can substitute chicken breast for thighs if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 203
- Sugar: 10g
- Sodium: 485mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0.02g
- Carbohydrates: 16g
- Fiber: 0.4g
- Protein: 23g
- Cholesterol: 108mg
