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Ingredients: 500 grams boneless chicken thighs 2 tablespoons cornstarch 1 tablespoon dark soy sauce 1.5 tablespoons minced garlic 1 teaspoon ginger, minced 1 red bell pepper, sliced ⅓ cup green onion, chopped ⅓ cup oil for frying For Chinese Garlic Sauce: 2 tablespoons soy sauce ¼ cup chicken broth 2 teaspoons rice vinegar 1 tablespoon light brown sugar 1 teaspoon sesame oil 1 teaspoon Sriracha ¼ cup water ½ teaspoon pepper 1 tablespoon cornstarch Directions: Prep Sauce and Marinate Chicken: In a mixing bowl, combine all the sauce ingredients and set aside. Cut chicken thighs into bite-sized pieces and place in a separate bowl. Add dark soy sauce and 2 tablespoons cornstarch to the chicken, toss to coat evenly. Cook Chicken: 4. Heat 1/3 cup oil in a skillet on medium heat. Add half of the marinated chicken spaced apart. Cook for 2-3 minutes per side. 5. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet. Cook Aromatics and Sauce with Chicken: 6. Heat the remaining oil, add ginger and garlic, sauté for 30 seconds. 7. Add chicken, bell pepper, and green onions. Pour over the sauce, mix well. 8. Cook for 2-3 minutes until the sauce thickens. Serve hot with rice.
