Description
A quick and flavorful Indo-Chinese dish featuring pan-fried chicken in a fiery-sweet sauce.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 scallions, cut into 2-inch pieces
- 2-3 dried red chilies, broken (adjust for heat)
- 3 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp chili garlic sauce (or Sriracha)
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1/4 cup water
- 1 tsp toasted sesame oil
- Sesame seeds and extra scallions for garnish
Instructions
- Toss the chicken pieces with cornstarch, salt, and pepper in a bowl until lightly coated. Let rest 5 minutes.
- Combine soy sauce, tomato ketchup, chili garlic sauce, rice vinegar, honey, and water in a small bowl. Stir and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until golden and almost cooked through, about 4–5 minutes. Remove to a plate.
- Add onion, bell pepper, dried chilies, garlic, and ginger to the same pan, sautéing until fragrant and slightly softened, about 2–3 minutes.
- Return the chicken to the pan, pour the sauce over, and toss. Cook until the sauce thickens and glazes the chicken, about 2 minutes. Stir in scallions and sesame oil. Garnish with sesame seeds and extra scallions.
Notes
For extra depth, let the sauce simmer a minute longer to concentrate flavors. Adjust spice levels to preference by adding or omitting chilies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indo-Chinese