The Weeknight Table

Ingredients

Produce

• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 green onions, sliced (for garnish)
• 1 small red Fresno chili or red jalapeño, thinly sliced (optional)

Meat

• 2 pounds boneless, skinless chicken thighs (cut into 2-inch pieces)

Dairy & Eggs

• 2 large eggs

Pantry / Dry Goods

• 1 cup cornstarch
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Oils

• Neutral oil for frying (vegetable or canola)

Sauce Ingredients

• ¾ cup granulated sugar
• ¼ cup water
• ⅓ cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon chili garlic sauce (optional but recommended)
• 1 teaspoon sesame oil
• ½ cup chicken stock
• 1 tablespoon cornstarch + 1 tablespoon water (slurry)

Optional Finish

• Toasted sesame seeds

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Instructions

Start by seasoning the chicken lightly with salt and pepper. In a bowl, whisk together the eggs. In a separate bowl, combine the cornstarch, flour, baking powder, salt, and black pepper. Dip each piece of chicken into the egg, then dredge thoroughly in the dry mixture, pressing to create a craggy coating. Let the coated chicken rest on a rack for about 10 minutes — this helps the crust adhere and fry up extra crispy.

Heat 2–3 inches of neutral oil in a heavy pot to 350°F. Fry the chicken in batches so you don’t overcrowd the pot. Cook for about 4–5 minutes per batch until golden brown and cooked through. Remove to a wire rack. For extra crispiness, you can double fry — let the chicken rest for 5 minutes, then fry again for 1–2 minutes until deeply golden and ultra-crunchy.

For the caramel sauce, add the sugar and water to a saucepan over medium heat. Do not stir once it starts bubbling — swirl the pan gently instead. Let it cook until it turns a deep amber color. Immediately add the chicken stock carefully (it will bubble aggressively), followed by soy sauce, rice vinegar, oyster sauce, hoisin, chili garlic sauce, garlic, and ginger. Simmer for 3–4 minutes to meld the flavors. Stir in the cornstarch slurry and cook until thick and glossy. Finish with sesame oil.

Toss the hot fried chicken directly into the caramel sauce and coat evenly. The sauce should cling and form a shiny lacquer. Garnish with sliced green onions, Fresno chili, and sesame seeds.

Serve immediately while the crust is still crisp and the sauce is sticky.