- 1/4 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 2 tablespoons sweet chili sauce
- 1 teaspoon vegetable oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch
Vegetable oil, for frying
1 boneless, skinless chicken breast
1/3 cup buttermilk
1/2 cup flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon black pepper
Chopped scallions and sesame seeds, for garnishing
For the sauce
1.In a medium saucepan, combine the chicken stock, soy sauce, vinegar, sweet chili sauce, oil, sugar, and cornstarch. Bring to a boil and cook for a few minutes or until slightly thickened. Remove from the heat and set aside.
For the chicken
1.In a deep large skillet, pour in oil until it is 1/2-inch-deep
2.Meanwhile, pour the buttermilk into a shallow bowl. In another shallow bowl, whisk together the flour, cornstarch, salt, and pepper.
3.Dip each chicken strip into buttermilk first then into the flour mixture.
4.When the oil is ready, fry a few strips at a time for a few minutes (do not overcrowd the skillet).
5.When they are golden brown on the bottom, flip and fry the other side for a few minutes until golden brown.
6.Remove from the oil and drain onto paper towels.
7.Immediately toss into the sauce.
8.Remove from the sauce and place on a regular plate.
9.Repeat with remaining chicken.
10.If the oil drops below 350F, let the oil reheat in between batches.
11.Garnish chicken strips with scallions and sesame seeds.
Notes: If you want sauce leftover to dip in, double the sauce ingredients then reserve some in a small bowl before tossing in the chicken.