1largeboneless, skinless chicken breastchopped into bite-sized pieces
salt and freshly ground black pepperto taste
¼cupcornstarch
1egg
1Tbspcanola oil
Sauce
2tspbutter
1largegarlic cloveminced
2Tbspsriracha
1tsprice vinegar
2Tbspbrown sugar
1TbspHoisin sauce
1tspgingerminced or grated
3Tbspchicken stock
2greenonionsthinly sliced
Sesame seedsfor serving
Instructions
Place the chicken in a medium bowl and season with salt and pepper. Add the cornstarch and toss well to coat.
Beat an egg in a small bowl
In a large skillet, heat the oil over medium heat. Dip each piece of chicken into the egg and then add to the skillet.
Cook the chicken, turning a few times, until each piece is evenly golden brown and fully cooked, 7 to 10 minutes.
While the chicken is cooking, make the sauce. Melt the butter in a small skillet or saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the sriracha, rice vinegar, brown sugar, Hoisin sauce, ginger, and chicken stock. Bring the mixture to a simmer, stirring continuously, and cook for 1 minute; remove from the heat.
When the chicken is done, add the sauce to the pan and toss well to combine. Allow to simmer for a few minutes until the sauce is bubbling and coating the chicken.
Garnish with the sesame seeds and green onions. Serve over rice.