Chicken Preparation

• 1 lb boneless chicken thighs or breasts (Thighs for juiciness; breasts for leaner option.)
• 1 cup cornstarch (For light, crispy coating.)
• 1 large egg (Helps the coating stick.)

Marinade

• 2 tbsp soy sauce (For salty depth.)
• 1 tbsp white vinegar (A splash to add brightness.)
• 2 cloves minced garlic (Adds flavor to marinade.)
• 1 tbsp grated ginger (Essential for flavor.)
• 1/2 tsp black pepper (For seasoning.)
• 1 tbsp chili garlic sauce (Provides heat and flavor.)
• 1 tsp sugar (Optional, adds sweetness.)

Chili Garlic Sauce

• 3 tbsp chili garlic sauce (Main component for sauce.)
• 2 tbsp soy sauce (For depth of flavor.)
• 2 tbsp ketchup (Adds tanginess.)
• 1 tbsp honey or brown sugar (Balances the heat.)
• 1 tbsp white vinegar (Adds brightness.)
• 2 tbsp water or chicken stock (For sauce consistency.)
• 1 tsp cornstarch (For thickening the sauce.)

Vegetables

• 1 cup bell peppers, sliced (For color and crunch.)
• 1 large onion, sliced (Adds sweetness and texture.)
• 2 stalks green onions, sliced (For garnish.)
• 1 tbsp sesame seeds (For finishing touch.)
• 1 small green chilies, sliced (Optional for extra heat.)