Ingredients
Equipment
Method
1. Prepare the Chicken:
- In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper.
- Lightly dredge the chicken pieces in the flour mixture, shaking off any excess.
2. Fry the Chicken:
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary.
- Pan-fry the chicken for about 5 minutes per side or until golden brown and cooked through. Remove the cooked chicken and place it on a plate lined with paper towels to drain any excess oil.
3. Prepare the Honey Sriracha Sauce:
- In a small bowl, whisk together honey, sambal oelek, lime zest, lime juice, sriracha sauce, soy sauce, rice vinegar, and sesame oil. Adjust the amount of sriracha to your preferred level of spiciness.
4. Combine the Chicken and Sauce:
- In the same skillet, saute the ginger and garlic until fragrant - about 2 minutes.
- Add ½ cup of water to deglaze the pan.
- Pour in the prepared Honey Sriracha Sauce.
- Heat the sauce over medium heat until it begins to bubble and thicken slightly, about 2-3 minutes.
- Add the fried chicken pieces back into the skillet, tossing them in the sauce until they are well coated, and the chicken is cooked through.
5. Serve:
- Garnish with sliced green onions. Enjoy and serve!
Notes
- Balancing Sweet and Spicy: Balance is key. Start with the recommended amount of honey and sriracha in the sauce, but feel free to adjust to your taste. If you want it sweeter, add more honey; for more heat, increase the sriracha gradually. Taste as you go to find the ideal balance that suits your palate.
- Crispy Chicken: To ensure your chicken is crispy, make sure it's lightly coated in flour before frying. Shake off any excess flour to prevent clumping. Don't overcrowd the pan, as this can lead to steaming rather than frying. Fry the chicken in batches if needed, and use a wire rack to drain excess oil after frying.