|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Put away your Chinese takeout menu because this recipe is quick and easy to make. The sauce can be prepared and heated while you're deep-frying the chicken.
- 1 1/4 to 1 1/2 pounds chicken thighs (boneless, skinless)
- For the Marinade:
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- For the Sauce:
- 1 cup water
- 2 tablespoons hoisin sauce
- 2 tablespoons sugar
- 4 teaspoons dark soy sauce
- 2 teaspoons chile paste
- 2 teaspoons vegetable oil
- 2 cloves garlic (finely chopped)
- 2 tablespoons cornstarch
- 1 green onion (washed and diced)
- For Deep-Frying:
- 1/4 cup cornstarch (or as needed for dredging chicken)
- 3 1/2 to 4 cups oil (for deep-frying, or as needed)
- Optional: 2 tablespoons sesame seeds (toasted)
Gather the ingredients.
Cut the chicken into small, approximately 1 inch cubes. Add the marinade ingredients and marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the sauce. Combine all the sauce ingredients except for the green onions, whisking in the 2 tablespoons cornstarch.
Bring the sauce to boil on medium heat in a small saucepan. Turn the heat down to low and keep warm while you are deep-frying the chicken.
In a wok or deep-fryer, heat the oil to 365 F. Have a small bowl with the cornstarch for dredging the chicken ready near the stove. When the oil is hot, dredge the marinated chicken pieces in the cornstarch and add them to the wok, taking care not to overcrowd the wok. Deep-fry until golden brown.
Remove the cooked chicken pieces from the wok and drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil. Stir in the green onion.
Place the chicken on a large platter and pour the sauce over. Garnish with sesame seeds if using. Serve with rice. Enjoy!
For a slightly less spicy version, reduce the chile paste to 1 teaspoon.