Skip takeout and make this AMAZING chicken that tastes like it's from an Asian restaurant at home in 15 minutes!! So EASY with the perfect balance of sweet, spicy, and plenty of fresh basil!!
2tablespoonsapple cider vinegaror regular or rice vinegar
3 to 4tablespoonslite or lower-sodium soy sauce
2tablespoonsbrown sugarpacked (light or dark)
1tablespoongranulated sugar
1 to 4tablespoonschili garlic sauceto taste (I used 3 heaping tablespoons and there was a nice kick; reduce to 1 tablespoon or less if you're very sensitive to spicy foods)
Chicken
1large egglightly beaten
½cupall-purpose flour
⅓cupcorn starchfor dredging
1.75poundsboneless skinless chicken breastcut into bite-sized pieces
3 to 4tablespoonsolive oilplus more if necessary
1big handful fresh basil leavestorn into large pieces, or as desired; plus more for garnishing optionally
sesame seedsoptional for garnishing
Instructions
Sauce:
To a medium bowl, add all the ingredients, and whisk to combine; set aside.
Chicken:
Add the egg to a small bowl, the flour to a separate shallow bowl, and the corn starch to another shallow bowl.
Add the chicken to the egg bowl (I add it all at once and smoosh it around with my fingers), pick it up and transfer it to the flour bowl and coat it with flour (doesn't have to be 100% completely and perfectly coated), pick it up and transfer it to the corn starch bowl and coat it with corn starch.
To a large skillet, add the oil, the chicken, and cook over medium to medium-high heat for about 8 minutes, or until the chicken is seared, lightly browned or golden on the outside, and cooked through; slip intermittently to ensure even cooking.
Reduce the heat to medium, add the sauce to the skillet, and stir to combine. Stir the sauce nearly continuously for about 5 minutes, or until the sauce has thickened up and likely it will have reduced and absorbed into or clung to the chicken and there won't be much excess.
Turn the heat off, add the handful of torn basil, and stir to incorporate and until wilted.
Optionally, garnish with additional basil and/or sesame seeds and serve immediately.
Notes
Storage: Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.Adapted from Better-Than-Takeout Sticky Chicken.