Asian Chilli Chicken

Ingredients:

1 lb chicken thighs, cut into bite-sized pieces

2 tbsp cornstarch

2 tbsp vegetable oil

3 cloves garlic, minced

1 tbsp ginger, grated

2 red chilies, finely chopped (adjust to taste)

1/4 cup soy sauce

2 tbsp honey

2 tbsp rice vinegar

1 tbsp sesame oil

1 tsp chili garlic sauce (optional, for extra heat)

1/4 cup water

1 tbsp cornstarch (mixed with 2 tbsp water to make a slurry)

Green onions, sliced (for garnish)

Sesame seeds (for garnish)

Directions:

Toss the chicken pieces with 2 tbsp cornstarch until evenly coated.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and crispy, about 5-6 minutes. Remove and set aside.

In the same skillet, reduce the heat to medium and add garlic, ginger, and red chilies. Sauté until fragrant, about 1 minute.

Stir in soy sauce, honey, rice vinegar, sesame oil, and chili garlic sauce. Add water and bring the mixture to a simmer.

Add the cornstarch slurry and stir continuously until the sauce thickens.

Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook for an additional 2 minutes.

Garnish with green onions and sesame seeds. Serve hot with steamed rice or noodles.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 350 kcal | Servings: 4 servings