Sweet and Spicy Chicken

Instructions

1. Step 1

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

   Ingredients used: 60.0 gr Honey, 30.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 60.0 ml Soy Sauce, 30.0 ml Sriracha, 45.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Place the chicken in a separate bowl. Add the cornstarch, salt, and black pepper, then toss until evenly coated.

   Ingredients used: 680.0 gr Chicken Breast, 32.0 gr Cornstarch, 1.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Heat the vegetable oil in a large skillet over medium heat. Cook the coated chicken in a single layer, working in batches if necessary, until browned and its center reaches 74°C, then transfer it to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: plate, skillet, tongs

4. Step 4

   Reduce the skillet to low heat. Add the garlic and ginger and stir until fragrant without letting them brown.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 12.0 gr Ginger

   Cookware: skillet, spatula

5. Step 5

   Pour the prepared sauce into the skillet. Raise to medium heat and simmer, stirring often, until glossy and slightly thickened.

   Timer: 3 min (fixed)

   Cookware: skillet, spatula

6. Step 6

   Return the cooked chicken and any collected juices to the skillet. Toss over low heat until evenly glazed and hot throughout.

   Timer: 2 min (fixed)

   Cookware: skillet, spatula

7. Step 7

   Remove the skillet from the heat and finish the chicken with the green onion and sesame seeds.

   Ingredients used: 2.0 piece Scallion, 9.0 gr Sesame Seed

   Cookware: skillet