Spicy Chicken Chang (Print Version)
Crunchy bites of chicken wrapped in a punchy, sweet-hot glaze with garlicky pineapple goodness.
# Ingredients:
→ Chicken
01 -
Cut about 450 grams of chicken breasts (boneless and skinless) into thin matchsticks
02 -
Put 60 millilitres cornstarch aside
03 -
Have enough vegetable oil handy to fill your skillet so it's 2.5 centimetres deep for frying
→ Spicy Sauce
04 -
Chop and mince 5 garlic cloves
05 -
Slice up 60 grams green onions (use both the whites and greens), but keep them in two separate piles
06 -
Pour out 240 millilitres pineapple juice
07 -
Grab 60 millilitres Chinese sweet chili sauce
08 -
Measure out 30 millilitres white vinegar
09 -
Use 2 grams crushed red pepper flakes
10 -
Optional: add 5 grams more cornstarch if you want it thicker
11 -
Optional: mix 15 millilitres water for a cornstarch slurry
# Steps:
01 -
Roll chicken around in cornstarch so every piece gets a good layer on it
02 -
Pour oil into a skillet up to about 2.5 centimetres deep and turn the heat up high. Fry the chicken in batches for 3 to 4 minutes each time until it's crispy but not dark. Move the cooked pieces onto a plate covered with paper towels.
03 -
Dump out most of the frying oil carefully, but leave roughly 15 millilitres behind in the pan
04 -
Toss the minced garlic and half of your green onion slices into the pan. Let them cook about half a minute until they smell great.
05 -
Add pineapple juice, chili sauce, vinegar, and red pepper flakes. Whisk them together, bring it to a bubble, and let that go for 2 or 3 minutes so it thickens a bit.
06 -
Put your fried chicken back in the pan. Mix it all around so the pieces get coated and cook another couple minutes until your sauce thickens up. If it seems thin, stir together cornstarch and water, then pour that mix in and let it get shiny and thick.
07 -
Sprinkle the last of the green onions on top and serve while it's hot.
# Notes:
01 -
Fry the chicken in smaller groups so they all get good and crisp without the pan getting crowded.