Crispy Chicken Stir-Fry with Cornstarch

This crispy chicken stir-fry gets its signature texture from a light cornstarch coating that helps the chicken brown and stay juicy inside. Tossed with colorful vegetables and a savory sauce, it’s an easy and satisfying meal ready in 30 minutes!

Ingredients

• For the Chicken:
• 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/3 cup cornstarch
• 2–3 tbsp vegetable oil (for frying)
• For the Stir-Fry:
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup carrots, thinly sliced
• 2 green onions, chopped (optional)
• For the Sauce:
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce (optional for sweetness)
• 1 tbsp cornstarch
• 1/2 cup water
• 1 tsp sugar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated

Directions

1. Coat the Chicken:
2. Toss chicken pieces in a bowl with soy sauce, sesame oil, and black pepper.
3. Add cornstarch and toss until chicken is evenly coated.
4. Cook the Chicken:
5. Heat oil in a large wok or skillet over medium-high heat.
6. Add chicken in a single layer (in batches if needed) and fry until golden and crispy, about 4–5 minutes per side. Remove and set aside.
7. Stir-Fry the Veggies:
8. In the same pan, add a little more oil if needed.
9. Add bell peppers, broccoli, and carrots. Stir-fry for 3–4 minutes until slightly tender.
10. Make the Sauce:
11. In a small bowl, whisk together all sauce ingredients.
12. Pour sauce over vegetables, bring to a simmer.
13. Combine & Finish:
14. Return crispy chicken to the pan and toss everything together until well coated.
15. Cook for another 2–3 minutes until the sauce thickens slightly.
16. Serve:
17. Garnish with green onions or sesame seeds. Serve over rice or noodles.