Ingredients:
• 1 ½ pounds chicken breast, cut into 1-inch pieces
• 1 teaspoon paprika
• 1 teaspoon coarse black pepper
• 1 teaspoon coarse sea salt
• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 large egg
• 2 teaspoons sriracha
• Vegetable oil, for frying
Glaze:
• 2 tablespoons sesame oil
• 2 tablespoons minced fresh ginger
• 6 garlic cloves, minced
• 1/2 cup light soy sauce
• 1 cup water
• 2 tablespoons rice vinegar (or mirin)
• 4 tablespoons hoisin sauce
• 2 cups sweet chili sauce
• 4 tablespoons light brown sugar
• 4 tablespoons cornstarch dissolved in 2 tablespoons water
• Sesame seeds, for garnish
• Green onions, for garnish
Directions:
1. Prepare the Chicken:
o In a large bowl, combine the chicken pieces with paprika, black pepper, and sea salt. Toss to coat evenly.
o In a separate bowl, whisk together buttermilk, egg, and sriracha.
o Place the flour in a shallow dish. Dip the seasoned chicken into the buttermilk mixture, then dredge in flour, ensuring each piece is well-coated.
2. Fry the Chicken:
o Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
o Fry the coated chicken pieces in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, about 5-6 minutes.
o Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
3. Prepare the Glaze:
o Heat sesame oil in a large skillet or wok over medium heat. Add minced ginger and garlic, sautéing for 1-2 minutes until fragrant.
o Stir in soy sauce, water, rice vinegar, hoisin sauce, sweet chili sauce, and brown sugar. Bring to a simmer.
o Gradually stir in the dissolved cornstarch, allowing the sauce to thicken, about 2-3 minutes.
4. Combine:
o Add the fried chicken to the skillet with the glaze, tossing to coat evenly in the sauce.
5. Serve:
o Transfer to a serving dish, garnish with sesame seeds and sliced green onions. Serve hot with steamed rice or vegetables.
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