Description
This is so delicious that I have no need to eat it anywhere but at home. And it’s so simple to put together!
Ingredients
Scale
- 4 boneless, skinless chicken thighs, room temperature, cut into bite-sized pieces
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 large egg, beaten
- 1/2 cup of Taiwanese sweet potato starch
- Neutral-flavored cooking oil
- A handful of small, dried whole red chilies
- 3 thick stalks of green onion, white ends only, sliced in half the long way, or 6 thin green onions, white ends only
SAUCE
- 2 tablespoons of honey
- 2 tablespoons of light soy sauce
- 1 large clove of garlic, crushed through a garlic press
- 1 tablespoon of unseasoned rice vinegar
- 1 teaspoon of Sriracha
- 1 teaspoon of tomato paste
- 1.5-inch knob of ginger, grated
Instructions
- Marinate the chicken with salt and black pepper in a large bowl. Set aside at room temperature for 15 minutes.
- Create the sauce by combining all of the sauce ingredients in another large bowl.
- Coat the chicken. Add the egg onto the chicken and coat all of the pieces. Transfer the chicken into a large Ziplock bag. Add the sweet potato starch into the bag, seal it, and massage the chicken to coat the pieces evenly in the starch.
- Cook the chicken. Preheat a thick-bottomed pan over high heat.‡ Add 3 tablespoons of cooking oil into the pan. Gently transfer the chicken pieces from the Ziplock bag into the pan◊ (warning: oil splattering very likely). The chicken pieces are probably sticking to each other. Separate them (I like using tongs with my left hand and chopsticks with my right) and turn them every minute for 5 minutes to prevent burning. Add the chilies. Make sure they make contact with the bottom of the pan so they can toast and puff up, about 1 minute.
- Put it all together. Give your sauce a mix before adding it into the pan. Quickly toss the chicken in the sauce as the sauce reduces, 20 to 30 seconds. Turn off the heat. Add the green onions and toss one last time. Serve immediately, it’s great with rice and veggies!
Notes
‡ If you are not using a thick-bottomed pan, cook on medium-high heat for a minute or two longer.
◊Don’t crowd the chicken in the pan. Cook a second batch if necessary.
Keywords: Chicken