there was a little family owned chinese restaurant in tomball next to the old kroger back in the late 90's/early 2000's that we loved and went to often. a husband and wife owned it. she was the front of the house and he was the chef.
they had a house specialty they called "crispy chicken" that was wonderful, and i've yet to see it replicated anywhere else, though i don't know that it was that exotic.
going through my memory and combining that with what i know about cooking now, i can say that it was chicken thigh meat cut into small pieces and breaded mostly with corn starch then deep fried. then it was stir fried together in a sweet and sour sauce heavy in vinegar (it would smack you in the face if you took a deep breath over the full plate fresh out of kitchen) with chili flake, onion, and garlic.
it was like a better, spicier, version of sweet and sour chicken but without the puffy, tempura style breading, pineapple, or red food coloring.
there's probably another version out there, but what it is actually called, i have no idea.
they had a house specialty they called "crispy chicken" that was wonderful, and i've yet to see it replicated anywhere else, though i don't know that it was that exotic.
going through my memory and combining that with what i know about cooking now, i can say that it was chicken thigh meat cut into small pieces and breaded mostly with corn starch then deep fried. then it was stir fried together in a sweet and sour sauce heavy in vinegar (it would smack you in the face if you took a deep breath over the full plate fresh out of kitchen) with chili flake, onion, and garlic.
it was like a better, spicier, version of sweet and sour chicken but without the puffy, tempura style breading, pineapple, or red food coloring.
there's probably another version out there, but what it is actually called, i have no idea.


