Step 1 – Prepare the Chicken

1. Pat chicken pieces dry with paper towels.
2. In a bowl, toss chicken with cornstarch until evenly coated. Shake off any excess.

Step 2 – Sear the Chicken
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Add the chicken in batches (avoid overcrowding). Cook 4–5 minutes per side until golden brown and crisp. Remove and set aside on a plate lined with paper towels.

Step 3 – Build the Sauce
5. Pour off excess oil, leaving 1 tablespoon in the pan.
6. Add garlic, ginger slices, and red chili. Sauté for 30 seconds until fragrant.
7. Stir in hoisin sauce, soy sauce, brown sugar, and sesame oil. Simmer for 1–2 minutes until slightly thickened.

Step 4 – Thicken and Combine
8. Whisk the cornstarch slurry and slowly pour into the pan while stirring.
9. Simmer another 1–2 minutes until the sauce becomes glossy and thick.
10. Return the chicken to the pan and toss until well coated.

Step 5 – Serve
11. Remove from heat. Garnish with sliced green onions and chili pepper.
12. Serve immediately over rice, noodles, or roasted vegetables.

Sheet-Pan Option:

• Preheat oven to 425°F (220°C).
• Coat chicken lightly with cornstarch and oil, arrange on a parchment-lined sheet, and bake for 15–18 minutes until crispy.
• In a small saucepan, make the sauce separately, then toss baked chicken in the warm glaze before serving.