Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon (5 g) baking soda
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • ½ cup (120 ml) sweet chili sauce
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 g) honey
  • 1 tablespoon (15 ml) sriracha
  • 1 teaspoon (5 g) minced ginger
  • 1 teaspoon (5 g) minced garlic
  • ½ cup (60 g) cornstarch
  • Oil for frying

Instructions:

  1. In a large bowl, combine the chicken pieces with baking soda, soy sauce, and rice vinegar. Mix well and let marinate for 30 minutes.
  2. In another bowl, whisk together the sweet chili sauce, soy sauce, honey, sriracha, minced ginger, and minced garlic. Set aside.
  3. After marinating, toss the chicken pieces in cornstarch until well coated.
  4. In a frying pan or wok, heat oil over medium-high heat until shimmering.
  5. Add the chicken in batches, cooking until golden brown and cooked through (about 5-7 minutes). Remove with a slotted spoon and drain on paper towels.
  6. In the same pan, pour in the prepared sauce and bring to a gentle simmer. Add the fried chicken and coat well with the sauce.
  7. Pour into a serving bowl and enjoy hot!