Published: by Absolutely Recipes, in the Birds recipes category.
Chicken:
1 lb chicken thighs or breasts, boneless and skinless, cut into 1-inch cubes
1/2 TBSP salt
1 TSP ground black pepper
1 TBSP olive oil
1/2 cup all-purpose flour (or cornstarch)
cooking oil spray
1 TSP sesame seeds (for garnish)
Sauce:
2 TBSPs soy sauce
2 TBSPs black vinegar
1 TBSP Chinese Shaoxing cooking wine (or mirin)
1 TBSP granulated sugar
1/2 cup chicken broth
2-3 dried red chili peppers, cut into 1-inch pieces
1 TSP garlic, minced
1 TSP ginger, freshly grated
1 green onion, cut into 1-inch pieces
1 TSP sesame oil
2 TSPs cornstarch (or all-purpose flour)
Preheat oven to 400F.
Pat dry the chicken completely with paper towel and cut into 1-inch cubes.
Place into a medium mixing bowl and season with salt, pepper and oil.
Toss well to combine and set aside for at least 5 minutes.
In a large ziploc bag, add flour and cubed chicken.
Seal the bag and shake well to coat evenly.
Place coated chicken on a large half sheet baking pan lined with parchment paper.
Lightly spray the chicken with cooking spray oil to help create a crispy crust on the outside.
Bake for 20 minutes until golden brown.
Set aside on a plate after baking.
In another medium mixing bowl, whisk together all the sauce ingredients until sugar and cornstarch is fully combined.
In a shallow saucepan or wok, heat the sauce over medium heat for 3-4 minutes.
Keep stirring until thickened to a desired consistency.
Add the baked chicken and toss well to coat.
Garnish with sesame seeds on top and serve immediately with a bowl of steamed rice or fried rice.
Experience the heartbeat of the culinary world like never before! Join our weekly Absolutely Recipes Newsletter and immerse yourself in a weekly dose of delicious recipes, food trends, culinary news, articles and product reviews.
SUBSCRIBE TO THE ABSOLUTELY RECIPES NEWSLETTER NOW