INGREDIENTS
1 lb
boneless, skinless chicken breasts
MARINADE
1 tbsp
low sodium soy sauce
1 tbsp
Chinese rice wine or dry sherry
1 tbsp
sriracha
2
large egg whites
1 tsp
white sesame seeds
SAUCE
1/4 cup
chicken stock
1 1/2 tbsp
chili paste
1 tbsp
low sodium soy sauce
1 tbsp
white rice vinegar
1 tsp
hoisin sauce
1 tsp
chili sauce
1 tsp
sriracha
1 tsp
sesame oil
1 tbsp
sugar
1 tsp
cornstarch
1 1/2 cups
cornstarch
1/2 tsp
salt
1/2 tsp
freshly ground black pepper
3 cups
peanut or vegetable oil for frying, plus 1 tbs for stir-frying
5
Thai chillies or 1/4 tsp crushed red pepper flakes
2 cloves
garlic, minced
Scallions, green parts only, thinly sliced
*original recipe does not call for sriracha