Spicy Crispy Chicken Stir-Fry

Thai crispy chicken stir fried with red and green peppers, this chili sauce with rice.

By: Bouachanh Keomanyvong (Chef John), Signature Chef

Prep Time: 4 hours 15 minutes
Cook Time: 16 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1 pound thai crispy chicken
2 cups jasmine rice cooked according to package directions
1 cup red peppers, diced 1 inch
1 cup green peppers, diced 1inch
1 cup sweet thai chili sauce
1/4 cup olive oil
1/4 cup water
2 tablespoons ginger root, minced
2 teaspoons whole clove peeled garlic, minced
2 teaspoons thai red chili peppers, minced

Thai Crispy Chicken
1 pound boneless, skinless chicken breasts, cut into 1/2 inch x 1/2 inch x 1 inch strips
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 tablespoon water
1 egg, beaten
1/4 cup cornstarch
2 tablespoons canola oil

Allergens:

Eggs, Gluten, Wheat

Nutritional Information

Directions:

Thai Crispy Chicken: Place chicken in a bowl. In a separate bowl, combine salt, pepper and water, mix to blend. Slowly add water mixture to chicken strips, Toss to evenly coat. Add beaten egg to chicken and evenly coat. Add cornstarch and evenly coat. Pour oil over meat mixture to marinade. Refrigerate for 4 hours to marinate, Drain and discard excess marinade. Deep fat fry chicken at 350 degrees F for 3 to 4 minutes or until golden brown.
For Service: Heat wok to medium high heat. Add oil. Add green and red peppers, stir fry for 3 minutes. Add thai chili sauce, water, minced ginger, minced garlic and minced thai chili peppers, bring to a boil. Add chicken and toss for 1 minute. Place 1/2 cup jasmine rice on each plate, top rice with chicken stir fry mixture.