Sweet Asian-y Chicken
Breaded Chicken Chunks in a Sweet Asian-y Sauce
Ingredients
Chicken
- 24 oz Breaded Chicken Chunks You can do this the hard way by chopping, breading and frying chicken, or popcorn chicken works fine.
Sauce
- 2 Tbsp Olive Oil
- 2 cloves Minced Garlic I'm just kidding, use something like 10.
- 1 Tbsp Minced Ginger
- 4 Tbsp Soy Sauce
- 4 Tbsp Vinegar rice vinegar if available, but any vinegar should be fine
- 1 Tbsp Lime Juice
- 1 Tbsp Hot Sauce Ideally Sriracha, but I used Cholula
- 4 Tbsp Brown Sugar
- 1 cup Broth vegetable or chicken
- 3 Tbsp Cornstarch
- 1 Tbsp Sesame Oil
Topping
- 3 stalks Chopped Green Onion
- 1 Tbsp Sesame Seeds
Instructions
- Cook the chicken. If doing it the hard way, this will take longer. You can cook the popcorn chicken in an air fryer at 400°F for 8 minutes.
- Set the burner to high. In a large saucepan or wok add the olive oil, garlic and ginger, toast briefly, then add the soy sauce, vinegar, lime juice, hot sauce and brown sugar. Stir until the sugar is dissolved, and let cook at high heat until the mixture begins to foam and thicken.
- In a bowl, mix the cornstarch and broth together into a slurry. Pour the slurry slowly into the sauce and stir. It should thicken quickly.
- As the sauce begins to thicken, stir in the sesame oil and then dump the chicken in. Continue stirring gently. Once it reaches desired consistency, remove from heat.
- Top with the green onion and sesame seeds. Serve over rice.