- 1 1/2 lbs. chicken breast cut into 1″ cubes
- 2 cloves garlic minced
- 1 tbsp rice wine vinegar
- 3 tbsp soy sauce
- 1/4 tsp sesame seed oil
- 1/2 tsp sambal oelek fresh ground chili paste
- 2 tbsp ketchup
- 1 small jalapeno finely chopped
- 1 tbsp brown sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 1/4 cup all-purpose flour
Cut 1 1/2 pounds boneless, skinless chicken breast or chicken thighs into 1 inch cubes. Pat chicken dry and set aside. Grab three bowl. In the first bowl, whisk 2 eggs. In the second bowl, add 1/4 cup cornstarch. In the third, add 1/2 cup flour, 1/4 tsp salt, 1/4 tsp black pepper. Toss the chicken into the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
Heat a large skillet over medium-high heat and add 3 tbsp oil. Carefully add the chicken to the hot skillet and let cook for about 3-4 minutes until bottoms begin to golden and crisp up. Be sure to move chicken around to ensure an even cook if your pan has hot spots. Flip chicken over and continue to cook until golden, about 4 minutes. Remove chicken from skillet and set aside.
For the sauce: Mix 1 tbsp rice wine vinegar, 3 tbsp soy sauce, 1/4 tsp sesame oil, 1 tsp sambal oelek, 1/2 tbsp minced garlic (about 2 cloves garlic), 1 small jalapeno (finely chopped), 2 tbsp ketchup, 1 tbsp brown sugar.
Heat the same skillet you cooked the chicken in to medium-high heat and pour in the sauce. Let sauce slightly simmer then add the chicken back to the skillet and toss to fully coat. Serve immediately with steamed rice and sprinkle with chopped green onions (optional)
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