Steamed white rice, jasmine rice or brown rice — a natural partner for the sauce.

Steamed or stir‑fried vegetables: broccoli, green beans, carrots.

Garnish with sliced green onion, sesame seeds, red pepper flakes, maybe chopped fresh parsley.

If desired: lime wedges for a bit of citrus brightness on the side.

Equipment & Prep
A large heavy skillet (preferably non‑stick or cast iron) for frying the chicken and finishing the sauce.

Shallow dish(s) for dredging the chicken in flour/corn‑starch.

Mixing bowl for the sauce ingredients.

Spatula or tongs for flipping chicken.

Paper towels and wire rack (optional) to drain excess oil from chicken before saucing — helps maintain crispness.

Thermometer (optional) to check chicken internal temperature (target ~165 °F/74 °C).

Pre‑measure all sauce ingredients — because once you start cooking, timing matters.

Step‑by‑Step Instructions
Here’s a detailed procedure including timing, tips, and explanations.

Step 1: Prep the Chicken