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Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds.
Serve over rice or noodles.