Prep Time: 20 mins | Cook Time: 20 mins | Servings: 4 | Calories: ~450 per serving

 Ingredients
For the Chicken 
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
½ cup cornstarch

 Ingredients

For the Chicken 

2 boneless, skinless chicken breasts (cut into bite-sized pieces)

½ cup cornstarch

1 egg (beaten)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

Oil for frying

For the Sauce 

¼ cup soy sauce

¼ cup chicken broth

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

3 tablespoons sugar

1 tablespoon cornstarch (mixed with 2 tbsp water)

1 teaspoon grated ginger

2 cloves garlic (minced)

1 teaspoon red pepper flakes (adjust to taste)

1 tablespoon sesame oil

For Garnish 

2 green onions (sliced)

1 teaspoon sesame seeds

 Instructions

 Coat the chicken pieces in cornstarch, then dip them into the beaten egg, ensuring they’re well covered. Fry in hot oil until crispy and golden brown. Remove and drain on paper towels.

 In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, hoisin sauce, sugar, and cornstarch slurry.

 Heat sesame oil in a pan over medium heat, then sauté garlic, ginger, and red pepper flakes for 30 seconds until fragrant.

 Pour in the sauce mixture and cook until it thickens, about 2 minutes.

 Add the crispy chicken to the pan and toss to coat evenly.

 Garnish with green onions and sesame seeds. Serve hot with steamed rice or stir-fried vegetables. Enjoy! 

 Pro Tips & Variations

Spicier? Add extra red pepper flakes or Sriracha.

Extra Crispy? Double-fry the chicken for an extra crunch.

Healthier Version? Use air-fried or baked chicken instead of deep-frying.