Ingredients
1½lbschicken breasts,boneless
salt and pepper,to taste
2eggs,beaten
½cupcornstarch,plus an additional 2 tbsp, divided
3tbspvegetable oil,or as needed, divided
2green onions,thinly sliced, white and green divided
2clovesgarlic,minced
1tspginger,minced
2tbspwater
½cupchicken broth,low sodium
¼cupsoy sauce,low sodium
2tbsphoisin sauce
1tbsprice vinegar
1tbspbrown sugar
2dried red chili peppers,whole, or ½ tsp red chili flakes
½tspsesame oil
Preparation
Cut the chicken breasts into 1-inch cubes. Season with salt and pepper, and toss with egg.
Remove the chicken from the egg and toss with ½ cup of cornstarch.
Heat 2 tablespoons of oil in a pan over medium-high heat. Add half of the chicken and cook for about 5 to 6 minutes, until crisp and cooked through.
Repeat with the remaining chicken, adding more oil if needed. Remove from the pan and set aside.
For the sauce, combine all the ingredients in a small bowl and whisk.
Heat 1 tablespoon of oil in a small pan over medium heat. Add the whites of the green onion, garlic, and ginger, and cook for about 1 minute until fragrant.
Stir in the sauce ingredients and simmer for 2 to 3 minutes, or until thickened.
Combine the remaining 2 tablespoons of cornstarch with 2 tablespoons of water. Slowly drizzle the cornstarch into the sauce while whisking until it is slightly thickened.
Toss the sauce with the cooked chicken and garnish with the remaining green onion.
