Last updated on November 18th, 2017 at 09:16 am
This is an all-time favorite at my house! Every piece of chicken is a tender morsel of yummy goodness. Its got zinc and sweetness, and the sauce creates a thin, crispy outer layer. You can change the level of heat by using less Sriracha Sauce too. I have posted the original recipe below.
PREP TIME: 10 minutes COOK TIME: 20 minutes TOTAL TIME: 30 minutes SERVES: 4
3 - 4 Chicken Breasts, diced into about 1 inch pieces.
1/3 cup Cornstarch
1 cup Water
2 - 3 tablespoons Sriracha Sauce (depending on how spicy you want it)
5 tablespoons Soy Sauce
1 tablespoon Garlic, minced
1/4 cup Sugar
2 - 3 tablespoons Honey (depending on how sweet you want it)
2 tablespoons Cornstarch + 2 tablespoons cold Water
Crushed Red Pepper Flakes
1. In a small/medium sauce pan, combine 1 cup Water, Sriracha, Soy Sauce, Garlic, Sugar, and Honey. Mix well. Bring mixture to a boil over medium heat. In a separate container, whisk together 2 tablespoons Cornstarch and 2 tablespoons Water until well dissolved. Add mixture to sauces pan and stir well until mixture starts to thicken. Reduce heat to low, stirring occasionally.
2. Combine diced Chicken and 1/3 cup Cornstarch into a large ziplock bag or container with lid. Shake to coat the Chicken. Drizzle a large pan or skillet with cooking oil and place over medium heat. Add Chicken and saute until lightly browned and cooked all the way through. Add the sauce to the Chicken and mix well to coat. Sprinkle with Red Pepper Flakes and serve with Rice.
I served over homemade Crispy Ginger Fried Rice and a Fried Egg on top (shown in picture above).