An easy to prepare Chinese favorite that's sure to please.Difficulty: Easy
Cuisine Oriental
Keyword Chicken
Method Stove Top
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Equipment
Wok
INGREDIENTS
1 ½lbs.Boneless Skinless Chicken Thighs
¼cupCornstarch
2Tbs.Cornstarch
2Tbs.Sesame Seeds
4Green Onions
SAUCE
3 - 4Tbs. Vegetable Oil
2clovesGarlic - minced
¼cupSoy Sauce
1Tbs.Rice Vinegar
1tsp.Sesame Oil
¼cupHoney
1Tbs.Sambal Oelek Chili Sauce
¼cupWater
INSTRUCTIONS
In a dry Wok, toast Sesame Seeds over medium heat and set aside.
Cut Chicken into bite-size pieces.
Cut Green Onions into 1’ pieces.
Shake Chicken pieces and 1/4 cup Cornstarch together in a gallon storage bag.
Heat Oil in the Wok over medium heat
Fry the Chicken in batches, turning to brown both sides. Remove to plate when browned.
Drain most of Oil from Wok leaving just enough to sauté Garlic.
Add Garlic. Cook until fragrant. (1/2 Minute).
Add Soy Sauce, Rice Vinegar, Sesame Oil, Honey, and Chili Sauce.
Dissolve 2 Tbs. Cornstarch in Water then whisk into Wok.
Cook until slightly thickened.
Return the Chicken to Wok. Stir to evenly coat.
Sprinkle with Scallions and Sesame Seeds.
Notes
Serve over Rice or Chinese noodles.Double the Sauce ingredients for extra sauce.Best served hot from Wok.If you must prepare ahead, combine the sauce and chicken just before serving.If the sauce gets too thick, add 1- 2 Tbs. of water at a time until desired thickness.