Ingredients
Scale
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup extra light olive oil, for frying, plus more as needed
- 2 tbsp minced ginger (from a 2-inch piece of ginger)
- 3 garlic cloves, finely minced or grated
- 1/2 tsp red pepper flakes (or more to taste)
- 1 tsp sesame seeds, optional for garnish
Instructions
- In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
- In the same skillet, reduce heat to medium. Add the minced ginger and garlic, stirring for 30 seconds until fragrant.
- Add the red pepper flakes and any desired glaze ingredients (if using prepared sauce, add now). Toss the fried chicken into the skillet and coat evenly with the glaze.
- Cook for 1-2 minutes until the glaze is sticky and caramelized. Sprinkle with sesame seeds if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Chinese
Nutrition
- Calories: 430
- Sugar: 8g
- Fat: 26g
- Carbohydrates: 18g
- Protein: 32g