A delightful twist on a classic dish, these crispy chicken bites are coated in a sweet and tangy glaze, perfect for a family dinner or a special occasion.
In a large mixing bowl, whisk together the eggs and cornstarch until smooth.
Ensure the batter is lump-free for even coating.
Add the chicken pieces to the batter and toss until evenly coated.
Let the chicken sit in the batter for a few minutes to adhere better.
In a small bowl, mix together the soy sauce, rice vinegar, rice wine, sugar, cornstarch, and red pepper flakes to make the sauce.
Stir until the cornstarch is fully dissolved to avoid lumps.
Heat vegetable oil in a wok over medium-high heat.
Ensure the oil is hot enough by testing with a small drop of batter.
Fry the chicken in batches until golden and cooked through, then remove and drain on paper towels.
Avoid overcrowding the wok to maintain oil temperature.
Remove excess oil from the wok, leaving about 1 tablespoon.
This prevents the sauce from becoming too greasy.
Pour the sauce mixture into the wok and cook until it thickens slightly.
Stir constantly to prevent the sauce from sticking.
Add the fried chicken back into the wok and toss to coat evenly with the sauce.
Ensure all pieces are well-coated for maximum flavor.
Serve the chicken immediately with steamed rice and vegetables.
Garnish with sesame seeds or chopped green onions for added flair.
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