Ingredients:
For the chicken:
- ½ lb chicken breast or boneless chicken thigh
- 2 tbsp Yellowbird Sriracha (we used Organic here, but Blue Agave is great, too!)
- 2 cloves garlic, grated
- 1½ tsp soy sauce
- ½ tsp salt
- Black pepper, to taste
- 3/8 tsp baking soda
- 1 egg white
- 3 tbsp tapioca starch
- Cooking oil
- 1½ tbsp toasted sesame seeds (more for garnish)
- Sesame oil
- Diced scallions (for garnish)
For the sauce:
- 3 tbsp Yellowbird Sriracha
- 3 tbsp brown sugar
- 2 tbsp honey
- 2½ tbsp soy sauce
- 3½ tbsp water
- 1 tbsp black vinegar
- 2 tsp cornstarch
- 2 tsp cold water
Instructions:
- Cut chicken into bite-size pieces and place in a medium bowl. Marinate with Yellowbird Sriracha, garlic, soy sauce, salt, black pepper, baking soda, egg white, and ½ tbsp tapioca starch. Mix thoroughly and rest for 40 minutes in the refrigerator.
- While the chicken is resting, make sauce in another bowl by combining more Yellowbird Sriracha, brown sugar, honey, soy sauce, water, and vinegar.
- In a separate small bowl, make a cornstarch slurry by combining cornstarch and cold water. Set it aside.
- Coat marinated chicken with remaining tapioca starch and shake off the excess. Let the chicken rest for 15 minutes before frying.
- Heat oil in a pan to 375ºF. If you have a smaller pan, split the chicken into two batches and fry until lightly golden. Remove chicken from oil and let rest on a wire rack for 10 minutes.
- After 10 minutes, make sure oil is back at 375ºF and fry the chicken again for 2-3 minutes or until a deep golden brown. Take the chicken out and rest on a wire rack.
- While chicken is resting, add cornstarch slurry to the sauce and pour the sauce into a large wok or skillet. Stir over medium heat.
- Add the chicken to the wok or skillet, along with toasted sesame seeds and a drizzle of sesame oil. Toss everything until the chicken is coated nicely.
- Serve with white rice, with sprinkles of diced scallions and more sesame seeds for garnish.