Ingredients
Ingredients (for 4 people)
For the chicken
- 4 chicken breasts
- 30g cornstarch
- 30g cornstarch
- Sunflower oil
For the sauce
- 25g of sugar
- 24 cl of water
- 5 tbsp. soy sauce
- 3 tbsp. honey
- 2 cases. sriracha hot sauce
- 2 cases. cornstarch
- 2 cases. cold water
- 1 tbsp. minced garlic
To serve
- 300g cooked rice
- Sesame seeds
Preparation
In a saucepan, pour the sriracha sauce.
Add the soy sauce.
Add minced garlic.
Add sugar, honey, and water and stir. Bring the mixture to a boil over medium heat.
Mix together the 2 tablespoons of cornstarch and the 2 tablespoons of water. Add to saucepan and stir until thickened. Reduce to low heat.
Mix the chicken cubes with the cornstarch.
Pour the sunflower oil into a pan, add the diced chicken, and brown them.
Flip them over and cook until golden brown.
Add the sauce and stir to coat the chicken cubes.
Sprinkle with sesame seeds and serve with rice.
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