Ingredients
- 1 pound Boneless Skinless Chicken Breast
- ¾ cups Cornstarch
- ¼ cups Canola Oil
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Sriracha
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Corn Starch Dissolved In Below Amount Of Water
- 1 Tablespoon Water
Preparation
- Cut up your chicken breast into bite sized pieces, place it in a large plastic bag with the first amount of cornstarch, seal the bag and lightly shake until all of the chicken is coated well.
- Heat a large 12 inch skillet or Dutch oven over medium high heat. Pour in just enough oil to cover the bottom of the pan. When oil is hot add some of the chicken pieces. Cook chicken in batches and take care not to over crowd your skillet. I cooked about 4 minutes on each side. Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.
- Combine the next 6 ingredients (soy sauce through garlic) in a small bowl or measuring up to make your sauce. Set aside. Combine the final amount of cornstarch and water in a small bowl and mix well.
- Drain off any oil that is in your pan and wipe it clean. Heat to medium then add the soy sauce mixture and cornstarch mixture. Add the chicken and stir until mixture has thickened and chicken is evenly coated and heated through.
- Garnish with green onions, sesame seeds, and crushed red pepper if desired.
