Ingredients
For the Breading and Chicken:
- 4 boneless, skinless chicken breasts, cubed into bite-sized pieces
- 1 cup all-purpose flour (substitute with cornstarch for a gluten-free option or extra crispiness)
- 1 teaspoon paprika
- 2 teaspoons garlic salt
For the Sauce:
- 1 1/4 cups granulated sugar
- 1 cup water
- 1 cup white distilled vinegar
- 1 teaspoon salt
- 6 tablespoons soy sauce (low-sodium recommended)
- 1 teaspoon red chili pepper flakes (optional, for heat)
Oil for frying:
- Approximately 3/4 cup of neutral oil like vegetable or canola oil
Optional Quick Meat Tenderizer (Recommended for juicier chicken):
- 1 teaspoon baking soda
- 2 teaspoons vinegar
Instructions
Step 1: Tenderize the Chicken (Optional but Helpful)
In a bowl, mix the cubed chicken with 1 teaspoon of baking soda and 2 teaspoons of vinegar. Let it sit for 10 minutes, then rinse and pat dry. This step helps break down the protein fibers for extra tender meat, especially helpful if you’re using lean chicken breast.
Step 2: Coat the Chicken
In a large bowl, mix the flour (or cornstarch), paprika, and garlic salt. Toss in the chicken pieces and coat thoroughly. Make sure each piece is well-covered—this breading is what gives the dish its signature crispy bite.
Step 3: Fry the Chicken
Heat the oil in a 12-inch frying pan over medium-high heat. Fry the chicken in batches so you don’t overcrowd the pan. Each batch should take about 4–5 minutes, or until the chicken is golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
Step 4: Make the Sauce
In a separate saucepan or skillet, combine the sugar, water, vinegar, salt, soy sauce, and chili flakes (if using). Stir well and bring to a gentle boil. Let it simmer uncovered for about 12 minutes, stirring occasionally. The sauce will gradually thicken into a glossy, syrupy consistency.
Step 5: Combine Chicken and Sauce
Once the sauce has thickened, add the fried chicken to the pan. Toss everything gently until the pieces are evenly coated and glistening. Let it sit for a couple more minutes on low heat to help the sauce cling to the chicken.
Optional Variations:
- Crockpot Method: After frying the chicken, transfer it to a crockpot. Pour the sauce over and cook on low for 6–8 hours or high for 4 hours.
- Oven-Baked Finish: Place fried chicken in a baking dish, pour sauce on top, and bake at 350°F for 45 minutes. This works well if you want a slightly more caramelized finish.
Notes
Troubleshooting Tips:
- Chicken cooking too fast or getting too dark? Lower the heat slightly and avoid crowding the pan. It helps maintain an even oil temperature.
- Sauce too runny? Keep simmering. The longer you cook it, the more it will reduce and thicken. You can also add a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) to help it along.
- Breading falling off? Make sure the chicken is dry before coating, and don’t skip the garlic salt and paprika—they help bind the coating and boost flavor.
Helpful Kitchen Tips:
- Pre-cut all ingredients and prep the sauce while the chicken is frying. This makes the final steps smoother and faster.
- Use tongs or a slotted spoon when transferring fried chicken to avoid splashing hot oil.
- A thermometer helps: your oil should be around 350°F for ideal frying conditions.
Tool Substitutions:
- No frying pan? Use a heavy-bottomed pot.
- No colander for steaming broccoli? Use a mesh strainer or a microwave-safe bowl with a plate cover and a bit of water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes