Ingredients
1 lb chicken breasts, boneless and skinless, cut into bite-sized pieces
½ cup cornstarch
2 pcs eggs, beaten
salt and ground black pepper , to season
5 cups vegetable oil, (up to 8 cups)
8 oz bell pepper, diced
1½ cups apple cider vinegar
1 cup granulated sugar
2 tbsp vegetable oil
½ cup ketchup
2 tbsp dark soy sauce
1 tbsp garlic, minced
1 tbsp green onions, per serving
1 tbsp mixed sesame seeds, per serving
1 cup rice, per serving
Preparation
In a large mixing bowl, add the chicken. Season with salt and pepper, then toss to combine.
Add cornstarch and eggs. Mix until evenly incorporated. Set aside.
Preheat your oil ready for frying. Prepare also a basket lined with paper towels.
Deep fry the chicken in batches until fully cooked and the coating turns golden brown and crispy roughly 5 minutes.
Drain onto your lined basket and set aside.
Prepare the sauce next. Heat up your oil in a deep skillet or wok over medium heat. Add the garlic and bell peppers. Saute until translucent.
Add the vinegar, sugar, ketchup, and soy sauce. Stir to combine, then bring to a boil, reduce to a simmer.
Continue simmering until the sauce has thickened and sugar has dissolved for roughly 10 minutes.
Add your chicken and toss to combine.
Serve over rice. Garnish with sesame seeds and green onions.
