Ingredients
- 1 pound chicken breast, cut into small pieces
- 3/4 cup corn starch + 1 tablespoon
- 1/4 cup canola oil
- 3 tablespoons soy sauce (La Choy is gluten free)
- 2 tablespoons sriracha (You can half this amount if you don't like spicy things. I'm looking at you, Mom!)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon water
Instructions
- hack your malformation into bite sized items, place in a very giant bag with 3/4 cup of corn starch, gently shake till all of the chicken is coated well.
- Heat an outsized twelve in. frying pan or dutch kitchen appliance over medium high heat, pour in mere enough oil to hide all-time low of the pan.
- Cook chicken in batches, lookout to not over crowd your frying pan. I seared regarding four minutes on either side. take away chicken from pan and place on a towel lined baking sheet so as to empty off the maximum amount oil as doable. Continue till all chicken is seared.
- mix successive six ingredients in a very little bowl or activity up to create your sauce. Set aside.
- mix one tablespoon of water with one tablespoon of corn starch and blend well.
- Drain off any oil that's in your pan and wipe clean, heat to medium, add in soy mixture and corn starch mixture, add in chicken and stir till mixture is equally coated and heated through.
- Garnish with inexperienced onions, herb seeds, and crushed red pepper if desired.
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