spicy Asian chicken (Printable Version)
Crispy bites of chicken in a sweet-spicy chili sauce with pineapple chunks and green onions. Every mouthful pops with bold flavors.
# What You'll Need:
→ Chicken
01 -
Pour vegetable oil in a skillet so it's about 2.5 cm deep (enough to fry).
02 -
Slice up 2 chicken breasts (skin off, boneless, close to 1 pound) into thin sticks.
03 -
Grab a quarter cup cornstarch.
→ Spicy Sauce
04 -
One tablespoon water (for mixing if you want to thicken the sauce more, up to you).
05 -
One teaspoon cornstarch (extra, helps make sauce thicker if needed).
06 -
Splash in 2 tablespoons white vinegar.
07 -
A heaping cup of sweet chili sauce—get the Chinese kind if you can.
08 -
Use a cup of pineapple juice.
09 -
Break up 5 garlic cloves nice and small.
10 -
Dash in half a teaspoon of crushed red pepper flakes.
11 -
Chop up a quarter cup green onions—slice both green and white ends—and keep them divided for later.
# Step-by-Step Guide:
01 -
Sprinkle on the leftover green onions and dig in right away.
02 -
Drop the chicken back into your pan and stir so it gets nice and saucy. Let it cook for about two minutes, and if things look thin, mix up the water and cornstarch, pour that in, and stir until it gets shiny and thick.
03 -
Toss in the garlic and half your green onions to the same pan. Cook them for half a minute so they smell good.
04 -
Add the pineapple juice, chili sauce, vinegar, and pepper flakes next. Whisk it all together, turn up the heat until it bubbles, then lower and let it simmer for a few minutes to thicken up.
05 -
Pour out most of the oil from the pan, leave just a tablespoon in there so you can use it for the sauce.
06 -
Heat up that oil in your skillet on high. Work in small groups—cook the chicken pieces for 3 or 4 minutes, get them cooked through and crisp (not too dark though). Put them on a plate with a paper towel when done.
07 -
Roll the chicken strips in cornstarch so every bit gets a thin, even coat.
# Additional Notes:
01 -
Keep your chicken spaced out as you fry so it ends up crunchy instead of soggy.