Ingredients

The following ingredients have 4 Servings
  • 2 boneless (skinless chicken breasts, cut into 1/2 inch pieces (about 1 1/2 pounds))
  • 1 cup cornstarch mixed with 1/2 teaspoon salt
  • 3 cloves garlic (minced)
  • 1 tablespoon oil
  • 4 cups oil for deep frying
  • sesame seeds for serving (if desired)
  • crushed red pepper flakes for heat (if desired)
  • 2 large egg whites
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon mirin
  • 1/2 cup chicken stock
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons mirin
  • 3 tablespoons light brown sugar
  • 1 teaspoon cornstarch

Instruction

  • Add 4 cups of oil to a large pot or dutch oven. Heat to 350 degrees.
  • Meanwhile, combine the marinade ingredients together in a medium bowl. Add in the cubed chicken and stir to coat. Set aside until ready to cook.
  • In a small bowl combine the sauce ingredients.
  • Remove the chicken from the marinade and dredge the chicken pieces in the cornstarch and shake off any excess.
  • Working in batches, deep fry the chicken in oil until the chicken is golden brown, crispy and cooked through.
  • While the chicken is cooking heat 1 tablespoon of oil in a large saucepan or skillet.
  • Add in garlic and cook for 1 minute.
  • Add in the sauce ingredients and simmer until thickened.
  • Stir in the cooked chicken tossing to coat the chicken in the sauce. Simmer for 3-4 minutes to thicken.
  • Serve immediately with sesame seeds for garnish, if desired.
  • (For some heat sprinkle on crushed red pepper flakes)