Sweet and tangy takeout inspired chicken

This dish is inspired by my favorite Chinese takeout. A little sweet, a little spicy, and the right balance of tanginess

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl combine first 4 ingredient, and mix until evenly mixed

Step 2

Add egg and cornstarch and mix until evenly coated and set aside

Step 3

Heat oil to 350° and fry chicken in small batches, about 4 minutes each, until golden brown Remove each batch to paper towel lined rimmed baking sheet. Increase oil temperature to 425° and fry chicken a second time until desired color is reached. This will make the chicken crispy

Step 4

In a large bowl add all remaining ingredients and whisk until combined. Add all cooked chicken and toss to coat.