This recipe was so delicious! And Easy (and gluten free)! If you like that kind of asian sweet but spicy chicken, this recipe is for you!
Ingredients: 1/3 cups Soy (I use gf tamari) 3 tablespoons TRO Champagne Wine Vinegar 4 tablespoons white sugar, divided 3 tablespoons TRO Cilantro/Garlic White Balsamic Vinegar 2 large white egg whites, lightly beaten 2 pounds boneless, skinless chicken cut into 1" pieces 2 cups cornstarch 1/4 cup peppercorns, finely ground 2 teaspoons kosher salt 1/4 cup TRO Toasted Sesame oil 6 tablespoons TRO Cayenne or Harissa Infused (spicy) Olive Oil 8 scallions, thinly sliced 1 cup lightly packed fresh Cilantro (optional)
Instructions:
In a large bowl, combine the soy, vinegars, 2 tbsp sugar, and egg whites. Stir until sugar is dissolved. Stir in chicken, cover and marinate for 20-30 minutes.
In another large bowl, combine 2 tbsp sugar, cornstarch, salt and pepper.
Drain chicken in a colander. Add chicken in batches to the cornstarch mixture to coat the chicken as its batter.
In a large Dutch oven, heat sesame oil and 3 tbsp spicy olive oil on medium heat and brown the chicken. Combine cooked chicken and scallions and sprinkle with fresh cilantro and a drizzle of your hot spicy olive oil. Serve over Jasmine rice.
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