Ingredients :
- 1 tablespoon cornstarch plus 1/4 cup cornstarch, divided
- 3/4 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- Oil for deep-fat frying
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon canola oil
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Directions :
- In a small bowl, combine 1 tablespoon cornstarch and broth until smooth. Stir in soy sauce, vinegar, hoisin sauce, sugar and sesame oil; set aside.
- In an electric skillet or deep fryer, heat oil to 375°. Place remaining 1/4 cup cornstarch in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken pieces, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Keep warm.
- In a large skillet, heat canola oil over medium-high heat. Add ginger, garlic and pepper flakes; stir-fry until fragrant, about 30 seconds. Stir broth mixture and add to pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add chicken to pan; toss to coat. Sprinkle with green onions and sesame seeds.
