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

2 large egg whites, whipped

2 cups vegetable or canola oil (for frying)

1/2 cup hoisin sauce (or a 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 to taste)

1 tablespoon cornstarch (for thickening sauce)

Instructions

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

Step 2: In a bowl, mix the cornstarch and flour. Whisk the egg whites separately, then dip each chicken piece into the egg whites before coating thoroughly in the flour mixture.

Step 3: Heat the oil in a deep pan to 350°F (175°C). Test the temperature by dropping a pinch of the flour mixture into the oil; it should sizzle immediately.

Step 4: Fry the coated chicken pieces in batches, avoiding overcrowding, until golden brown and crispy, about 5 to 7 minutes. 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 to combine flavors.

Step 6: Mix the tablespoon of cornstarch with a small amount of water to create a slurry. Stir this into the sauce and simmer until it thickens.

Step 7: Toss the fried chicken pieces in the thickened sauce until they are well coated. Serve immediately, ideally over steamed rice.

Tips & Variations

For extra crispiness, try double-coating the chicken by repeating the egg white and flour mixture step before frying.

Adjust the heat by increasing or reducing the crushed red pepper flakes according to your spice preference.

Swap chicken breasts for thighs for juicier, more flavorful bites.

Use gluten-free flours and tamari to easily make this dish gluten-free.

FAQs

Can I bake the chicken instead of frying it?

Yes, baking is a healthier option. Coat the chicken as directed, place on a greased baking sheet, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. The texture will be less crispy than frying.

What can I substitute if I don’t have hoisin sauce?

You can mix low-sodium soy sauce with a bit of sugar or honey as a substitute for hoisin sauce. Adding a touch of garlic and a pinch of five-spice powder can help mimic the flavor more closely.