Ingredients

1 pound boneless, skinless chicken breasts (cut into bite-sized chunks)

1/2 cup cornstarch (or rice flour for gluten-free)

1/2 cup all-purpose flour (or gluten-free flour if needed)

Salt and pepper, to taste (for seasoning)

2 large egg whites (whipped to help bind the coating)

2 cups vegetable or canola oil (for frying)

1/2 cup hoisin sauce (or mix of soy sauce and sugar)

1/4 cup rice vinegar (or apple cider vinegar)

1/4 cup low-sodium soy sauce (or tamari for gluten-free)

1/4 cup light brown sugar (or granulated sugar)

3 cloves garlic (minced)

1 teaspoon ground ginger (or fresh ginger)

1/2 teaspoon crushed red pepper flakes (adjust for spice tolerance)

1 tablespoon cornstarch (for thickening sauce)

Instructions

Step 1: Prepare the chicken by cutting the breasts into bite-sized pieces. Season them lightly with salt and pepper.

Step 2: In a bowl, mix the cornstarch and all-purpose flour. In a separate bowl, whisk the egg whites until slightly frothy. Dip each chicken piece into the egg whites, then coat thoroughly with the flour mixture.

Step 3: Heat the vegetable or canola oil in a deep pan or skillet to 350°F (175°C). Test the oil by dropping a pinch of the flour mixture in—if it sizzles and rises to the surface, it’s ready.

Step 4: Fry the coated chicken pieces in batches, avoiding overcrowding the pan. Cook each batch for about 5 to 7 minutes, or until golden brown and crispy. Remove and drain on paper towels.

Step 5: In a separate saucepan, combine hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Heat gently while stirring until well combined.

Step 6: Mix the tablespoon of cornstarch with a little water to make a slurry. Slowly stir this into the sauce and simmer for a few minutes until the sauce thickens.

Step 7: Add the fried chicken to the thickened sauce and toss well to coat each piece evenly. Serve immediately over steamed rice for a complete meal.

Tips & Variations

For a gluten-free option, substitute all-purpose flour with a gluten-free blend and use tamari instead of soy sauce.

Adjust the amount of crushed red pepper flakes to suit your preferred spice level, or omit for a milder dish.

For extra crispiness, double-fry the chicken by frying it once until just cooked, letting it rest briefly, then frying again until golden and crispy.

Add steamed broccoli or snap peas to the dish for added color and nutrition.

FAQs

Can I bake the chicken instead of frying?

Yes, baking is a healthier alternative. Coat the chicken as directed and bake on a greased sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through. It won’t be as crispy as frying, but still delicious.

Is hoisin sauce necessary for the flavor?

Hoisin sauce adds a unique sweetness and depth, but if unavailable, a mix of soy sauce and a bit of sugar can be used as a substitute to mimic the flavor.