Ingredients

1.25 lbs boneless, skinless chicken thighs

1/4 cup cornstarch

~1/3 cup canola oil

3 cloves garlic, minced

1-2 red chili peppers, sliced (optional)

6 slices ginger

1/4 cup hoisin sauce

2 tbsp low-sodium soy sauce

2 tbsp cane sugar

2 tsp sesame oil

For the Cornstarch Slurry

1 tbsp cornstarch

1/2 cup water

Prep and Fry the Chicken

First, dice the chicken thighs into 1.5-inch pieces. Don’t pat them dry; a little moisture is needed for the cornstarch to adhere properly.

In a large mixing bowl, add the diced chicken followed by the cornstarch. Toss with tongs until each piece is evenly coated.

In a small bowl, mix the cornstarch and water for the slurry until it’s completely dissolved. Set it aside.

Heat the canola oil in a large pan or wok over medium-high heat. Fry the chicken in small batches until golden brown on both sides, which should take about 6-8 minutes total.

Remove the chicken from the pan and transfer it to a wire rack to drain any excess oil.

Make the Sauce and Finish

On medium heat, fry the ginger, garlic, and red chili for about 10 seconds until fragrant.

Next, add the hoisin sauce, soy sauce, sugar, and sesame oil. Mix well before adding the cornstarch slurry – you may need to give the slurry another stir before adding it to the hot pan.

Mix the sauce ingredients until combined and let the sauce simmer to thicken.

Toss the fried chicken into the sauce until every piece is coated. Remove from the heat and serve immediately.