Crunchy Asian Chicken Glaze (Print Version)
# Ingredients:
01 -
5 tbsp cooking oil
02 -
2 eggs, quickly whisked
03 -
3 tbsp cornstarch
04 -
10 tbsp regular flour
05 -
½ tsp salt
06 -
½ tsp pepper
07 -
½ tsp garlic salt
08 -
2 tsp paprika
09 -
3 chicken breasts, cut into small chunks
→ Sauce
10 -
1 tbsp sesame oil (if you want)
11 -
2 cloves garlic, crushed and finely chopped
12 -
1 tbsp rice vinegar (regular white wine vinegar works fine too)
13 -
2 tbsp honey
14 -
2 tbsp sweet chilli sauce (more or less depending how spicy you like it)
15 -
3 tbsp ketchup
16 -
2 tbsp brown sugar
17 -
4 tbsp soy sauce
→ To Serve
18 -
Cooked rice
19 -
2 tbsp sesame seeds
20 -
Handful of chopped green onions
# Instructions:
01 -
Warm up the cooking oil in your wok or big frying pan until it's sizzling hot.
02 -
Put the whisked eggs in one small bowl and cornstarch in another. In a third bowl, mix up your flour with salt, pepper, garlic salt and paprika.
03 -
Roll your chicken bits in cornstarch first, then dunk in egg, and finally roll in your seasoned flour mix.
04 -
Throw chicken into the hot oil and cook for about 6-7 minutes on high heat, flipping now and then until it's nice and brown. Do smaller batches if needed. Take it out and let it rest on paper towels.
05 -
Dump all sauce stuff into the hot wok. Keep stirring while cooking on high for 2-3 minutes until it gets a bit thicker.
06 -
Toss the chicken back in and stir it around to get sauce all over it. Let it warm up for a minute or two.
07 -
Switch off the heat and scoop the chicken with sauce into four bowls. Add some rice on the side, then sprinkle with sesame seeds and green onions.
# Notes:
01 -
Want more sauce? Just use twice as much of each sauce ingredient.
02 -
The nutrition facts only count the chicken part, not the rice.