Photo by Gina Moore
SERVES 4
Sauce
¼ cup honey
¼ cup soy sauce
1 large garlic clove, grated
3 tablespoons rice vinegar
1 tablespoon Sriracha
1 tablespoon tomato paste or ¼ cup hoisin sauce
1 teaspoon fresh ginger, grated
¼ teaspoon red pepper flakes
3 tablespoon chicken stock
Chicken
1/3 cup cornstarch (more if necessary)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
¼ cup vegetable oil (more if needed)
2 teaspoons sesame oil
Cooked rice, for serving
2 scallions (green onions) thinly sliced, for garnish
Sesame seeds, for garnish
In a medium bowl, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, red pepper flakes and chicken stock. Set aside.
In a large bowl, whisk cornstarch, salt and pepper; add chicken and toss to coat. In a large skillet over medium-high heat, add oil and bring to 375–400 F. Heat half of the chicken chunks until thoroughly cooked and crisp on all sides, about 8 minutes. Remove with a slotted spoon to a platter. Add more oil, if needed, and cook remaining chicken.
Reduce heat to medium-low and remove all but 2 tablespoons oil from skillet. Add sauce and stir until it starts to thicken, about 2 minutes. Return chicken to skillet and stir to coat. Remove from heat and stir in sesame oil. Serve over rice and garnish with scallions and sesame seeds.
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