Description
This is crispy, juicy chicken tossed in a sticky, tangy-sweet sauce that coats every bite like a warm hug. It’s basically your favorite Chinese takeout—but homemade, slightly healthier, and way more satisfying. Plus, no mystery ingredients here.
Ingredients
For the chicken:
– 1½ lbs boneless chicken breast or thighs, cut into bite-sized pieces
– Salt & pepper
– 1/2 cup cornstarch
– 2 large eggs, beaten
– 3–4 tablespoons oil (for pan-frying)
For the sauce:
– 1/2 cup ketchup
– 1/3 cup rice vinegar or white vinegar
– 1/3 cup brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Optional add-ins:
– 1 cup pineapple chunks
– 1/2 red bell pepper, chopped
– 1/2 green bell pepper, chopped
– Green onions or sesame seeds for topping
Instructions
Step 1: Prep the Chicken
Season chicken with a pinch of salt and pepper. Dredge each piece in cornstarch, then dip in beaten egg.
Step 2: Get Crispy
Heat oil in a large skillet over medium heat. Cook the chicken in batches until golden and crispy, about 3–4 minutes per side. Set aside on a paper towel-lined plate.
Step 3: Sauce It Up
In a bowl, whisk together ketchup, vinegar, brown sugar, and soy sauce. Pour into the same skillet (drain excess oil first) and bring to a simmer.
Step 4: Thicken Things Up
Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy—about 1–2 minutes.
Step 5: Combine and Toss
Add the crispy chicken back into the skillet and toss to coat in the sauce. If you’re adding pineapple or bell peppers, toss those in now too and let them cook for 2–3 minutes until just tender.
Step 6: Serve and Swoon
Serve hot over steamed rice, with a sprinkle of sesame seeds or green onions if you’re feeling fancy.
Notes
White or jasmine rice is classic
– Cauliflower rice for a low-carb option
– Add stir-fried broccoli or snap peas for more crunch
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 470 kcal
- Protein: 35g