Cut the chicken into bite-size pieces. Season with salt.
2 medium chicken breasts, ½ teaspoon salt
Sprinkle cornstarch over chicken and stir to coat it well.
¼ cup cornstarch
In a saucepan, heat up ⅓ cup of oil, until it reaches 350° F.
⅓ cup vegetable oil
Fry chicken in batches. Remove onto a plate.
In a skillet, heat up oil.
1 tablespoon olive oil
Add ginger and garlic and saute ginger until fragrant, about 2 minutes.
1 inch fresh ginger, 2 teaspoons minced garlic
Add peppers and saute until softened.
5 to 6 dried chili peppers
Mix soy sauce, water, brown sugar, sesame oil and cornstarch in a measuring cup. Whisk it well so no clumps appear.
¼ cup low-sodium soy sauce, 2 tablespoons water, ¼ cup dark brown sugar, 1 teaspoon sesame oil, 1 tablespoon cornstarch
Pour the sauce into the skillet and simmer until thickens.
Add chicken, stir well to coat and simmer for 2 minutes.
Serve with rice and fresh green onions.
green onions
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
You can use 4 boneless skinless chicken thighs in place of breasts.
This dish can be prepared in advance and stored in the fridge for up to 4 days. The chicken won’t be as crispy since it will soak more of the sauce, so please keep that in mind.