Ingredients :
- 500 grams boneless chicken thighs
- 2 tablespoons cornstarch
- 1 tablespoon dark soy sauce
- 1.5 tablespoons minced garlic
- 1 teaspoon ginger, minced
- 1 red bell pepper, sliced
- ⅓ cup green onion, chopped
- ⅓ cup oil for frying
- For Chinese Garlic Sauce:
- 2 tablespoons soy sauce
- ¼ cup chicken broth
- 2 teaspoons rice vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- ¼ cup water
- ½ teaspoon pepper
- 1 tablespoon cornstarch
Directions:
- Prep Sauce and Marinate Chicken: In a mixing bowl, combine all the sauce ingredients and set aside.
- Cut chicken thighs into bite-sized pieces and place in a separate bowl.
- Add dark soy sauce and 2 tablespoons cornstarch to the chicken, toss to coat evenly.
- Cook Chicken: 4. Heat 1/3 cup oil in a skillet on medium heat. Add half of the marinated chicken spaced apart. Cook for 2-3 minutes per side.
- 5. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet.
- Cook Aromatics and Sauce with Chicken: 6. Heat the remaining oil, add ginger and garlic, sauté for 30 seconds.
- 7. Add chicken, bell pepper, and green onions. Pour over the sauce, mix well.
- 8. Cook for 2-3 minutes until the sauce thickens.
Serve hot with rice.
