Ingredients:
- Chicken
- 2 large eggs
- 1½ pounds boneless, skinless chicken breasts (chopped)
- Kosher salt and freshly ground black pepper
- 1/3 cup cornstarch
- ¼ cup vegetable oil
- Sauce
- 1 tablespoon unsalted butter
- 3 garlic cloves (minced)
- ¼ cup sriracha
- ¼ teaspoon rice vinegar
- 3 tablespoons brown sugar
- ½ teaspoon crushed red-pepper flakes
- 1 bunch green onions (thinly sliced, divided)
- Sesame seeds (for serving)
- Steamed rice (for serving)
Directions
In a large bowl, season the chicken with salt and pepper. Add the cornstarch and toss well to coat. Crack the eggs into a medium bowl and beat to combine.
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, 7-9 minutes.
Sauce
Melt the butter in a medium saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the sriracha, rice vinegar, brown sugar, crushed red-pepper flakes and half of the green onions. Bring the mixture to a simmer, stirring continuously, and cook for 1 minute; remove from the heat.
When the chicken is done cooking, transfer it from the pan to a large bowl. Add the sauce, and toss well to combine.
Garnish with the sesame seeds and remaining green onions. Serve with the rice.