Ingredients
- For the Chicken Marinade:
- 1½ lbs chicken breast or thighs, cut into 1-inch pieces
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper
- 1 tablespoon water
- For the 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
- For the 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
- For the Cornstarch Slurry:
- 2 teaspoons cornstarch
- 3 tablespoons water
- For Garnish:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with chicken bouillon powder, white pepper, and water. Mix well and marinate for at least 10 minutes.
- Make the Sauce: In a small bowl, combine light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water. Mix well and set aside.
- Make the Batter: In a medium bowl, whisk together eggs, all-purpose flour, cornstarch, baking powder, salt, water, and vegetable oil until smooth. Pour the batter over the marinated chicken and mix to coat each piece evenly.
- Fry the Chicken: Heat 2-3 inches of vegetable oil in a wok or heavy-bottomed pot over medium-high heat until it reaches 365°F (185°C). Fry the chicken in batches for about 3 minutes, until lightly golden and crispy. Remove from the oil using a spider strainer and place on a wire rack to drain.
- Double Fry the Chicken: Increase the heat to 375°F (190°C) and fry the chicken again for 2 minutes or until golden brown and extra crispy. Remove and place on a wire rack to drain.
- Cook the Sauce: In the same wok, add 1 teaspoon of oil and sauté the garlic over medium heat for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer, stirring for 2 minutes.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to form a slurry. Add the slurry to the sauce and stir until it thickens, about 1 minute. Turn off the heat and stir in sesame oil.
- Combine and Serve: Toss the fried chicken in the sauce until evenly coated. Garnish with toasted sesame seeds and green onions. Serve hot and enjoy!
Notes
- Double frying the chicken ensures extra crispiness. Feel free to skip the second fry if you prefer a softer texture.
- For a spicier kick, add a dash of chili flakes or hot sauce to the sauce.
- This dish pairs wonderfully with steamed rice or sautéed vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Fried
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 191 kcal
- Sugar: 12g
- Sodium: 689mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 75mg
