Sriracha Garlic Chicken

Instructions

1. Step 1

   Whisk the sriracha, soy sauce, honey, rice vinegar, water, cornstarch, and sesame oil until smooth. Set the sauce aside.

   Ingredients used: 8.0 gr Cornstarch, 30.0 gr Honey, 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 30.0 ml Soy Sauce, 60.0 ml Sriracha, 30.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Cut the chicken into evenly sized pieces, pat dry, and season with the black pepper.

   Ingredients used: 680.0 gr Chicken Thigh, 1.0 gr Ground Black Pepper

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the neutral cooking oil in a large skillet over medium-high heat. Add the chicken in one layer and cook, turning occasionally, until browned and nearly cooked through.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large skillet, tongs

4. Step 4

   Reduce to medium heat, add the garlic, and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Garlic

   Cookware: large skillet, tongs

5. Step 5

   Whisk the prepared sauce once more, pour it into the skillet, and stir until it bubbles, thickens, and coats the chicken. Confirm that the thickest chicken pieces reach 74°C.

   Timer: 3 min (fixed)

   Cookware: instant-read thermometer, large skillet, mixing bowl, tongs, whisk

6. Step 6

   Remove the skillet from the heat and scatter the scallions over the glazed chicken before serving.

   Ingredients used: 2.0 piece Scallion

   Cookware: large skillet