When it comes to chicken dishes, it doesn’t take much more than crispy and sticky to get me looking closer at the dish. Of course, this usually means the dish is going to cause plenty of chaos and dish use in the kitchen but the end results are worth effort. I already have had to modify this recipe from the original and will certainly be adjusting it more the next time I make it!
I’ll be dividing the ingredient lists into two sections, one for the chicken, the other the sauce.
2-3 Boneless, Skinless Chicken Breasts cut up into bite-sized pieces.
5 tbs cooking oil, I used vegetable oil, but olive or sesame would work as well.
2 eggs, lightly beaten.
3 tbs cornstarch or cornflour.
1/4 cup all-purpose flour
1/2 tsp salt.
1/2 tsp pepper.
1 tbs paprika
1 tsp garlic powder
1 tbs Sesame Oil.
2-3 cloves of garlic, minced.
1 tbs rice vinegar.
2 tbs honey.
1 tsp sriracha.
3 tbs ketchup.
2 tbs brown sugar.
4 tbs low sodium soy sauce.
Making the Dish
Using three separate dishes, place the cornstarch/flour in one, the two beaten eggs in the other, and the flour and spices in a third.
In your wok, heat the oil over medium-high heat.
Toss the chicken in the cornstarch/flour first, then into the egg wash. Let the wash drip off the chicken pieces before tossing them in the seasoned flour mix. Pack it on nice and tight.
Put the chicken in the heated oil and let it cook until thoroughly cooked through and crispy. While it’s cooking you can get the sauce ready.
In a medium bowl combine all the sauce ingredients, use a whisk to ensure it’s fully combined. Once the chicken is done, place in a separate covered dish and lower the heat to medium-low. Pour the sauce into the wok, and let it simmer for 2-3 minutes before putting the chicken back in and tossing it until everything is coated. Don’t worry, there will be enough sauce left over.
Once done, you can add in broccoli or green beans, and it’s best served over steamed rice, be sure to pour some sauce over your rice as well! You can optionally garnish with green onions or toasted sesame seeds! When I make this dish again, and I will, I plan on cutting out the brown sugar and ketchup and adding in 4 tbs of hoisin sauce instead, you can also dial up the spice by increasing the amount of sriracha you add!