One of my favorite kinds of food is Asian. It’s really too bad I’m the only one in my family who really likes it. Yes, I am really the only “foodie” in the household. My oldest daughter Jordan likes dishes like this, however, so I made this with her in mind. Everyone else had leftovers!
I found the original recipe on From Away: Cooking and Eating in Maine. Despite the long list of ingredients, it didn’t look too involved. Most of those ingredients went into one mixing bowl for the sauce.
Oops! Looks like I’m getting low on some things. I’ll have to add Sriracha sauce and sesame oil to Grocery IQ! I really like how you can sync lists… that way if my husband happens to be at the store, he can check our shared list and see what he could pick up since he’s already out. What are your favorite grocery apps?
Combine chicken stock, hoisin sauce, rice wine vinegar, sesame oil, sriracha sauce, sugar and 2 teaspoons of cornstarch in a medium bowl.
Cut chicken up into bite sized chunks and mix with sherry and a pinch of salt. Let marinate for at least 15 minutes. Coat the chicken pieces in cornstarch. I tried to take a shortcut here when I made this. I dumped my measured amount of cornstarch into a ziplock bag and then added my chicken into it and tossed it around. There was a little too much moisture on the chicken and the cornstarch started to gum up into little balls. It will take extra time, but put the cornstarch into a bowl and coat the chicken that way.
- 1/4 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoon Sriracha sauce
- 2 teaspoons sesame oil
- 3 tablespoons sugar
- 1/3 cup + 2 teaspoons cornstarch, divided
- 1 pound boneless skinless chicken breasts, but into bite-sized chunks
- 2 tablespoons dry white sherry
- Peanut oil, for frying
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 6-8 “Japonese” dried red whole chilis
- 3 scallions, white and green parts, cut into half inch chunks
- In a small bowl, combine chicken stock, soy sauce, vinegar, hoisin, Sriracha, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth.
- In another bowl, toss chicken chunks with sherry and a pinch of salt, and set aside to marinate for 15 minutes.
- When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist. In a large skillet over medium heat, bring peanut oil to 325 degrees. Add chicken and cook, stirring often, until chicken is brown on all sides, about 4-5 minutes. Remove from skillet and drain on paper towels.
- Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to pan and stir until fragrant, about 15 seconds. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken. Top with more sliced scallions and serve immediately with steamed rice.