Spicy Garlic Chicken | Easy College Meals #easyrecipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Cut the green onion diagonally into thin slices and set aside for garnish.
2. Cut the chicken breast into bite-sized pieces about 4 cm (1½ inches) square, slicing at an angle so they come out thin and flat.
3. Season both sides of the chicken with 1/4 tsp Diamond Crystal kosher salt and 1/8 tsp black pepper, rubbing well.
4. Dust with 2–3 Tbsp potato starch or cornstarch, coat lightly, then shake off the excess.
5. Preheat a 10¼-inch frying pan on medium. Add 2 Tbsp oil, then half the chicken in a single layer with space between pieces. Sear untouched for about 3 minutes until the bottom is golden brown.
6. Flip and sear the other side for 2–3 minutes until brown and crisp. Drain on a wire rack. Repeat with the rest, adding 1 Tbsp extra oil first if using carbon steel. Make sure the chicken is cooked through.
7. For the glaze, mix 1/2 tsp starch with 1 tsp water and set aside.
8. In a clean, cold pan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tsp sugar, 1 tsp sriracha (or more to taste), the crushed or minced 4 garlic cloves and 1 tsp toasted sesame seeds.
9. Heat on medium until bubbling, then stir in the slurry. Stir constantly until the sauce thickens enough that a line drawn with a spatula stays visible on the bottom of the pan. Remove from heat.
10. Transfer the chicken to a large bowl, pour over the hot glaze and toss to coat. Serve on a plate garnished with the green onion and the remaining sesame seeds.
11. Store leftovers in an airtight container: up to 3 days in the fridge or 1 month in the freezer.

Summarized from Just One Cookbook's video. Watch it for the details.

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