Sticky Crispy Chicken

By Panlasang Pinoy

Ingredients

1 1/2 lbs. chicken breast (cut into strips)
230 grams breadcrumbs
2 eggs (beaten)
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
½ teaspoon ground white pepper
½ tsp garlic powder
2 tablespoons toasted sesame seeds
1/4 cup green onions (chopped)
1 cup cooking oil
2 teaspoons sesame oil
3 cloves garlic (minced)
1 tablespoon rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
3 tablespoons tomato ketchup
1 1/2 tablespoons brown sugar
1/4 cup soy sauce

Prep Time15mins
Cook Time30mins
Servings4

Instructions

Sprinkle salt, garlic powder, and ground white pepper on the chicken breasts. Rub it all over. Let it stand for at least 10 minutes.

Combine all-purpose flour and cornstarch in a bowl. Mix it well.

Dredge the chicken in the flour mixture, dip in beaten eggs, and roll it on the breadcrumbs. Make sure that the chicken gets completely coated. Arrange the coated chicken on a plate. Let it stay for 5 minutes. Note: This provides enough time for the breadcrumbs to absorb moisture which helps it to stick better.

Heat oil in a wok or a deep pan. Deep-fry the coated chicken at 335F (168 Celsius) until golden brown. Remove from the wok and put it on a clean plate.

Start making the sauce by combining all the sauce ingredients in a bowl. Mix it well.

Pour the sauce mixture on a clean wok or pan. Let it boil. Adjust the heat to a simmer. Continue cooking while stirring occasionally until the mixture thickens.

Add the crispy fried chicken pieces into the wok. Gently toss until the chicken gets completely coated with the sauce.

Arrange the sticky crispy fried chicken on a serving plate. Sprinkle sesame seeds on top and garnish with chopped green onions. Serve with warm white rice. Share and enjoy!