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Preheat your oven to 450ºF and season your chicken with salt and pepper.
Transfer your chicken to a ziplock/plastic bag along with 2 tablespoons of corn starch and shake well. Arrange the chicken onto an oiled tray on a foil-lined baking sheet.
Bake your chicken for 30 minutes at 450ºF, flipping once after 20 minutes.
While the chicken is baking, add the remaining 1 tablespoon of cornstarch to 1/2 cup of water in a cup and stir into a smooth slurry.
Make your sauce by combining soy sauce, vinegar, sugar, hoisin, and garlic. If you are going all out and using the optional dark soy, dried chilies, and green onion whites, add them now as well. Add the corn starch slurry and bring everything to a boil, then take off the heat and stir until a smooth and glossy sauce forms. Set aside and make your rice or relax with a glass of wine until the chicken is done.
When your chicken is crispy and brown, toss it in the sauce until everything is evenly coated. Top with sesame seeds and chopped green onions with a side of rice, and enjoy!
Prep Time
5 minutes
Cook Time
30 minutes
Servings
2 - 4 people
Optional but highly recommended garnishes
Our goal is to inspire you with homemade meals that are both approachable and caring, whether you’re cooking for yourself or your family.
A cooking blog borne out of love for your mother’s cooking.
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