**This recipe was featured on my Instagram or Facebook page. Photos are screenshots from the actual video. This recipe is apart of a casual series I share on social media **
Ingredients
Sauce
- 1/4 Rice Vinegar
- 1/2 cup Packed Brown Sugar
- 1/2 cup Soy Sauce
- 1 cup Water + 1 tsp Chicken Bouillon
- 2 tbsp Oyster Sauce
- 1/2 cup Hoisin Sauce
- 1 tbsp Minced Garlic
- 1 tbsp Ginger Paste
- Sliced Red Chili’s
- 1 tbsp Olive Oil
- 1/2 tsp Sesame Oil
Chicken
- 1/2 cup Corn Starch
- 1/4 cup Tempura Mix
- 1 Egg
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 4 cups Diced Chicken (little over 2 lb)
- Salt (not too much though)
Additional Ingredients
- 1 tbsp Cornstarch
- 1 tbsp Water
- Cooking Oil
- Sesame Seeds for Garnish
Instructions
- In a large bowl add vinegar, sugar, soy sauce, water, chicken bouillon, oyster sauce, hoisin sauce, minced garlic, ginger paste, red chilies, sesame oil, and olive oil and mix well.
- Make a cornstarch slurry with 1 tbsp cornstarch and 1 tbsp of water. Set aside until sauce is added to pot.
- Prep your chicken and dice into small pieces.
- Add chicken pieces to a bowl and add egg, cornstarch, tempura mix, onion powder, garlic powder, and salt. Mix until all meat is evenly coated.
- Set aside and get skillet ready for frying. In a frying pan add cooking oil and turn on stovetop. (Add enough oil to shallow fry the chicken)
- Once the oil is hot and ready fry your chicken pieces in batches until golden brown.
- Drain on a wire rack to keep crispy.
- In a small saucepan add sauce mixture and bring to a boil.
- Add cornstarch slurry and mix well. Return to a boil then reduce to a simmer and continue to stir until sauce is thickened.
- Add cooked chicken to the sauce and stir to combine. Garnish with sesame seeds.
- Serve with rice and steamed broccoli.
