Recipe: Crispy chicken with chili garlic sauce
- 2 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 2 red finger chilies, minced (about ¼ cup)
- 1 tsp sesame oil
- ¼ cup rice wine vinegar
- ¼ cup low-sodium soy sauce
- ¼ cup granulated sugar
- ¼ cup water
- 4 cups peanut or vegetable oil
- 1 cup all-purpose flour
- 1 tsp Maldon sea salt
- 2 eggs, lightly beaten
- 2 cups panko bread crumbs
- 2 lbs skinless, boneless chicken breasts, cut into 1" cubes
1 In a small saucepan, combine the garlic, ginger, chilies, sesame oil, rice wine vinegar, soy sauce, sugar and water. Bring to a boil and cook on high heat for 4 minutes until the sauce is bubbly, thickened and just slightly caramelized. Remove from the heat and reserve.
2 Heat the peanut oil to 375°F in a large heavy-bottomed pot or a deep fryer.
3 Stir together the flour and salt in a shallow bowl.
4 Place the eggs and panko in two shallow bowls.
5 Working in 3 batches, lightly coat the chicken pieces in the flour and salt, then dip the pieces in the eggs and finally into the panko, tossing to coat well.
6 Drop about 12 pieces at a time into the hot oil. Cook for 4½ to 5 minutes, until golden and crispy on the outside and cooked through.
7 Drain on paper towels while you cook remaining chicken pieces.
8 Serve the chicken hot with the sauce on the side, or drizzle over the chicken just before serving.
Serves 4 to 6