Effortless Chang Spicy Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
Fill your skillet with about 2.5 centimeters of vegetable oil for frying
02 -
Slice up 2 boneless, skinless chicken breasts (roughly 450 grams) into thin strips
03 -
Toss the chicken with 60 millilitres of cornstarch
→ Spicy Sauce
04 -
Splash in 240 millilitres of pineapple juice
05 -
Toss in 5 garlic cloves, finely chopped up
06 -
Throw in 60 millilitres of sweet chili sauce (Chinese style)
07 -
Chop up 60 grams of green onions (use both white and green parts) and keep some aside
08 -
Pour in 30 millilitres of white vinegar
09 -
Shake in 2 grams of crushed red pepper flakes
10 -
Mix 15 millilitres water and 5 grams cornstarch if you want a thicker sauce
# Instructions:
01 -
After everything is mixed, toss in the rest of the green onions and eat up right away.
02 -
Add the crispy chicken back to the pan. Stir everything so the sauce covers the chicken. Let it cook for two minutes so the sauce gets sticky. If it’s not thick enough, stir a bit of cornstarch with water first, then mix that in until it looks glossy.
03 -
Pour in pineapple juice, sweet chili sauce, vinegar, and chili flakes. Mix them up, let it bubble, and simmer for two or three minutes—it should thicken a little.
04 -
Drop in the chopped garlic and half of your green onions. Stir it around for half a minute until it starts to smell good.
05 -
Once you’re done frying, take most of the oil out, but leave about 15 millilitres in the pan.
06 -
Crank the heat up and make sure there’s about 2.5 centimeters of oil in the skillet. Fry the chicken in a few batches for three to four minutes. The pieces should get crispy but not too dark. Move them to a plate covered with paper towels to drain.
07 -
Mix the chicken strips with cornstarch so they’re all covered.
# Notes:
01 -
If you cook the chicken in batches, you don't crowd the pan and all your pieces get crunchy.