Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken breast
- 1 large egg
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons chili paste
- 1 tablespoon ginger paste, or grated ginger
- 2 teaspoons garlic paste, or grated garlic
Breading
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- Oil for frying (about 2 inches deep)
Stir Fry
- 1 tablespoon vegetable oil
- 1 cup cashews, unsalted
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 3 dried red chilis
- Sliced green onions for garnish
Sauce
- ¼ cup ketchup
- ¼ cup soy sauce, low-sodium
- 2 tablespoons chili paste
- 2 teaspoons garlic paste, or grated garlic
- 2 teaspoons ginger paste, or grated ginger
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 teaspoon cornstarch
Instructions
- Prepare the Chicken: Cut 1 pound boneless skinless chicken breast into ½-inch by 2-inch strips. Place the chicken pieces into a sealable bag or large mixing bowl.
- Make the Marinade: In a small bowl or measuring cup, whisk together 1 large egg, 2 tablespoons low-sodium soy sauce, 2 tablespoons chili paste, 1 tablespoon ginger paste, and 2 teaspoons garlic paste. Pour this marinade over the chicken, seal or cover, and refrigerate for 30 minutes to allow flavors to infuse.
- Prepare the Breading: In a separate bowl, combine ½ cup all-purpose flour, ¼ cup cornstarch, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground ginger, and ½ teaspoon black pepper. Mix well to ensure even distribution of spices.
- Heat the Oil for Frying: Fill a large skillet with about 2 inches of oil and heat over medium-high until hot but not smoking, around 350°F (175°C) if using a thermometer.
- Bread and Fry the Chicken: Remove chicken strips from marinade and evenly coat them in the breading mixture. Fry the breaded chicken in batches, making sure not to overcrowd the pan. Cook each batch for 4-5 minutes, turning occasionally until golden brown and cooked through. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Prepare the Stir-Fry Vegetables: Remove the frying oil from the pan or use a clean skillet. Heat 1 tablespoon vegetable oil over medium-high heat. Add 1 cup unsalted cashews, 1 thinly sliced red bell pepper, ½ thinly sliced red onion, and 3 dried red chilis. Stir frequently and cook until vegetables are tender but still crisp, about 5 minutes.
- Make the Sauce: While the vegetables cook, whisk together ¼ cup ketchup, ¼ cup low-sodium soy sauce, 2 tablespoons chili paste, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 2 teaspoons sugar, 2 teaspoons rice vinegar, and 1 teaspoon cornstarch in a small bowl until smooth.
- Combine Chicken and Sauce: Add the fried chicken strips to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir continuously over medium heat until the sauce thickens and evenly coats all ingredients, about 2-3 minutes.
- Garnish and Serve: Remove the pan from heat. Garnish with sliced green onions and serve immediately with steamed rice or noodles as desired.
Notes
- Ensure the frying oil is hot enough before frying to achieve crispy chicken without absorbing excess oil.
- Work in batches when frying chicken to maintain oil temperature and prevent soggy breading.
- Adjust the amount of chili paste based on your preferred spice level.
- To make a gluten-free version, substitute all-purpose flour with gluten-free flour and ensure soy sauce is gluten-free.
- The chopped green onions add a fresh finishing touch that balances the rich and spicy sauce.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-inspired
