Directions
- 1Make the batter for frying the chicken by mixing cornstarch, flour, white pepper, salt, an egg, and enough water to whisk it into a thin pancake-like batter.
- 2Cut the chicken into small pieces and coat them in the batter.
- 3Prepare the sauce by adding sweet chili sauce, soy sauce, rice wine vinegar, honey, ketchup, and a cornstarch slurry. Whisk all ingredients together.
- 4Fry the chicken in batches for 4 minutes, remove and let cool, then fry again for 4 more minutes until crispy and golden brown.
- 5Stir-fry bell pepper and green beans in oil in a wok.
- 6Pour in the sauce and let it thicken.
- 7Add the fried chicken to the wok and toss it all up in the sauce.
- 8Serve over white rice or noodles and top with sesame seeds.
Ingredients
- 2 lbs chicken thighs
- 1 egg
- 1.5 tsp salt
- 1 tsp white pepper
- 0.5 cup cornstarch
- 0.5 cup flour
- 0.25 cup water
- 1 /3 cup sweet chili sauce
- 0.25 cup honey
- 2 tablespoons water
- 1 tbsp ketchup
- 2 tablespoons soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp corn starch
- 3 tbsp water
- 0.5 tsp salt
- 0.5 tsp white pepper
- 1 cup green beans
- 1 yellow bell pepper
- 0 sesame seeds
Equipment
bowlwhiskcutting boardknifemeasuring cupsmeasuring spoonswokfrying pantongsspatula
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m