A Chinese American favorite that coats crispy chicken in a glossy sweet-hot sauce with soy depth and a sticky finish.
25 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken into bite-size pieces and coat with salt and cornstarch.
Fry the chicken pieces in hot oil for 8 minutes.
Move the fried chicken to a wire strainer and do not stack it, so the coating does not soften.
Boil the soy sauce, sugar, and vinegar in a pan for 2 minutes.
Add the chicken to the sauce and toss for 5 minutes.
Serve the dish hot when the sauce turns glossy and coats the chicken.
💡 Tip: Drain the chicken after frying; when it meets the sauce, the coating stays crisp instead of softening.
🍽️ Serving suggestion: Serve with steamed rice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~510
kcal calories
27
g protein
38
g carbs
28
g fat
0.1g
Sugar
0.3g
Fiber
1475.5mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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