Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 3/4 cup cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1/2 cup Thai-style sweet chilli sauce
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 2 tbsp vegetable oil

Instructions:

  1. Prep the Chicken: Cut 1.5 lbs chicken into uniform 1 inch cubes.
  2. Marinate Briefly: Toss chicken with 1 tbsp soy sauce and 1 tsp sesame oil in a bowl. Let sit for 5 minutes.
  3. The Dry Dredge: Whisk 3/4 cup cornstarch, 1 tsp garlic powder, 1/2 tsp white pepper, and 1/2 tsp salt in a large zip top bag or bowl.
  4. Coat Thoroughly: Add chicken to the starch and shake vigorously until every piece is chalky and fully dry.
  5. Heat the Oil: Add 2 tbsp vegetable oil to your skillet over medium high heat until the oil shimmers and a pinch of starch sizzles instantly.
  6. The High Heat Fry: Add chicken in a single layer (work in batches). Fry for 3-4 minutes per side until deep golden and visibly crisp.
  7. Drain: Remove chicken to a wire rack or paper towel-lined plate.
  8. Build the Glaze: In the same pan (wipe out excess oil if needed), sauté 2 cloves garlic and 1 tsp ginger for 30 seconds.
  9. Reduce Sauce: Pour in 1/2 cup sweet chilli sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, and 1 tsp sriracha. Bubbling until the sauce thickens and coats the back of a spoon.
  10. The Final Tumble: Return chicken to the pan. Toss for 30 seconds until every piece is glistening and tacky. Serve immediately.