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1 tsp. salt
2 tsp. sriracha
1 C. water
1/2 tsp. chili-garlic sauce
12 oz. skinless chicken thighs (cubed)
1 Tbsp. fresh grated ginger
1/2 C. chicken broth
1 Tbsp. minced garlic
2 Tbsp. granulated sugar
1 C. + 1 Tbsp. vegetable oil
1 C. + 1/4 C. all-purpose flour
1 Tbsp. soy sauce
2 Tbsp. sesame seeds
1/4 C. + 2 tsp. Rumford Corn Starch
2 tsp. sesame oil
2 tsp. Rumford Baking Powder
2 tsp. rice vinegar
In a small bowl, whisk together 1 C. flour with 1/4 C. corn starch, baking powder, salt and water. Cube chicken and season with salt and pepper; dredge in the 1/4 C. of reserved flour, then dip in batter.
Deep fry in 375° F. vegetable oil, 4 to 5 minutes; drain.
Whisk chicken broth, sugar, soy sauce, 2 tsp. corn starch, sesame oil, rice vinegar, sriracha and chili-garlic sauce. Stri-fry ginger and garlic in 1 Tbsp. vegetable oil for 1 minute. Add mixed sauce; simmer until thickened. Add chicken; toss. Top with sesame seeds. Serve over rice.
1 tsp. salt
2 tsp. sriracha
1 C. water
1/2 tsp. chili-garlic sauce
12 oz. skinless chicken thighs (cubed)
1 Tbsp. fresh grated ginger
1/2 C. chicken broth
1 Tbsp. minced garlic
2 Tbsp. granulated sugar
1 C. + 1 Tbsp. vegetable oil
1 C. + 1/4 C. all-purpose flour
1 Tbsp. soy sauce
2 Tbsp. sesame seeds
1/4 C. + 2 tsp. Rumford Corn Starch
2 tsp. sesame oil
2 tsp. Rumford Baking Powder
2 tsp. rice vinegar
In a small bowl, whisk together 1 C. flour with 1/4 C. corn starch, baking powder, salt and water. Cube chicken and season with salt and pepper; dredge in the 1/4 C. of reserved flour, then dip in batter.
Deep fry in 375° F. vegetable oil, 4 to 5 minutes; drain.
Whisk chicken broth, sugar, soy sauce, 2 tsp. corn starch, sesame oil, rice vinegar, sriracha and chili-garlic sauce. Stri-fry ginger and garlic in 1 Tbsp. vegetable oil for 1 minute. Add mixed sauce; simmer until thickened. Add chicken; toss. Top with sesame seeds. Serve over rice.