Toss the fried chicken in orange sauce for an easy variation on this dish.
Serves: 2Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy
- ½ lb. boneless, skinless chicken breast, cut into bite-sized cubes
- 1 Tbsp. soy sauce
- 1 egg white
- 3 tsp. cornstarch, divided
- ⅓ cup plus 4 tsp. water, divided
- 1 Tbsp. vinegar
- 1 Tbsp. granulated sugar
- ½ tsp. chili paste
- 2 Tbsp. vegetable oil, divided
- 1 thin slice ginger
- 2 cloves garlic, chopped
- 1 scallion, finely chopped
- 1 Tbsp. toasted sesame seeds
- Place the chicken in a bowl, and combine with the soy sauce, egg white, and 1 teaspoon cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
- In a medium bowl, combine ⅓ cup water, vinegar, sugar, and the chili paste.
- In a separate bowl, dissolve 2 teaspoons cornstarch in 4 teaspoons water. Set aside.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger. Let brown for 2–3 minutes, then remove from the pan.
- Add the chicken. Cook the chicken cubes until they turn white and are nearly cooked through—about 3–4 minutes. Remove the chicken from the pan and drain on a plate lined with paper towels.
- Heat ½ tablespoon oil in the same wok or skillet. When the oil is hot, add the garlic and scallion. Stir-fry for 10 seconds.
- Add the vinegar sauce. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken.
- After a minute when the sauce has thickened, add the chicken back into the pan. Stir-fry until it is browned and cooked through. Garnish with the toasted sesame seeds.