For the Crispy Chicken

1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces

Salt & pepper, to taste

2 eggs, beaten

½ cup cornstarch

Neutral oil, for frying (canola, vegetable, or peanut)

For the Sauce

¼ cup soy sauce

3 tbsp sugar (or honey/brown sugar)

2 tbsp rice vinegar

1 tbsp hoisin sauce

1 tbsp cornstarch

½ cup chicken broth (cold)

1 tsp sesame oil

6 dried red chilies

2 cloves garlic, minced

1 tsp fresh ginger, grated

Instructions
1. Prep the Chicken

Season chicken pieces with salt and pepper.
Set up two bowls: one with beaten eggs, one with cornstarch.
Dip chicken in egg, then coat thoroughly in cornstarch. Set aside.

2. Fry Until Crispy

Heat ½–¾ inch oil in a heavy pan over medium-high heat.
Add chicken in batches, frying 3–4 minutes per side until golden and crispy.
Transfer to a wire rack. (Optional: double-fry for extra crunch!)

3. Make the Sauce

In a bowl, whisk soy sauce, sugar, rice vinegar, and hoisin.
In a separate cup, whisk cornstarch with cold chicken broth to form a slurry.

4. Sauté Aromatics

Discard the frying oil and add 1 tbsp fresh oil to the pan.
Add dried chilies, garlic, and ginger. Cook 45–60 seconds until fragrant.

5. Thicken the Sauce

Add the soy mixture and the cornstarch slurry.
Bring to a simmer, stirring until thick, glossy, and smooth.
Finish with sesame oil.

6. Toss & Serve

Add crispy chicken to the sauce and toss to coat completely.
Serve over steamed rice and garnish with sesame seeds and green onions