Directions
- 1Make the batter for frying: Mix cornstarch, flour, white pepper, salt, an egg, and enough water to make a thin pancake-like batter.
- 2Cut chicken into thin pieces and coat them in the batter.
- 3Make the sauce: Add sweet chili sauce, soy sauce, rice wine vinegar, honey, ketchup, and a cornstarch slurry. Whisk together.
- 4Fry the chicken in batches for 4 minutes, remove and let cool. Then, fry again for 4 more minutes until crispy and golden brown.
- 5Stir-fry bell pepper and green beans in oil.
- 6Pour the sauce into the wok and let it thicken.
- 7Add the chicken and toss it in the sauce.
- 8Serve over white rice or noodles and top with sesame seeds.
Ingredients
- 2 lbs chicken thighs
- 1 egg
- 1.5 tsp salt
- 1 tsp white pepper
- 0.5 cup cornstarch
- 0.5 cup flour
- 0.25 cup water
- 0.33 cup sweet chili sauce
- 0.25 cup honey
- 2 tbsp water
- 1 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp corn starch
- 3 tbsp water
- 0.5 tsp salt
- 0.5 tsp white pepper
- 1 cup green beans
- 1 yellow bell pepper
- 0 sesame seeds
Equipment
bowlwhiskcutting boardknifemeasuring cupsfrying panwoktongsspatula
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