Description
A modern, healthier take on classic Chinese street food featuring tender chicken thighs with a golden-crisp cornstarch coating and a sweet-umami sticky sauce. Quick, easy, and family-approved.
Ingredients
2 (1 ½ pounds) boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1 garlic clove, minced
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons cornstarch (for coating)
2 tablespoons sesame oil
1 tablespoon brown sugar
1 teaspoon cornstarch (for sauce)
Instructions
Season chicken with salt, pepper, ginger, garlic, and soy sauce
Mix 2 tablespoons cornstarch with chicken pieces until evenly coated
Air fry at 375°F (190°C) for 10 minutes, flipping halfway
Heat sesame oil in a saucepan, add rice vinegar, brown sugar, and 1 teaspoon cornstarch, stir until glossy
Toss cooked chicken in the sticky sauce until coated
Sprinkle toasted sesame seeds on top (optional)
Notes
For extra crispiness, let chicken rest after air frying
Store leftover chicken and sauce separately for best texture
Substitute chile paste in sauce for a spicy version
Can be served with steamed rice or vegetables
Nutrition
- Serving Size: 6 pieces chicken
- Calories: 320
- Sugar: 18g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg