- For the Chicken:
- 1½ Pounds boneless, skinless chicken breasts, chopped
- Kosher salt
- Freshly ground black pepper
- ⅓ Cup cornstarch
- 2 Large eggs
- ¼ Cup vegetable oil
- For the Sauce:
- 1 Tablespoon unsalted butter
- 3 Garlic cloves, minced
- ¼ Cup sriracha
- ¼ Teaspoon unseasoned rice vinegar
- 3 Tablespoons light brown sugar
- ½ Teaspoon crushed red-pepper flakes
- 1 Bunch scallions, thinly sliced, divided
- Sesame seeds (for garnish)
- Steamed rice (for serving)
- Boneless, skinless chicken breasts
- Unsalted butter
- Unseasoned rice vinegar
- Light brown sugar
- Crushed red-pepper flakes
- Sesame seeds
- Steamed rice, for serving
- Kosher salt
- Black pepper
- Vegetable oil
- For the chicken: In a large bowl, season the chicken with salt and pepper. Add the cornstarch and toss well to coat. In a medium bowl, crack the eggs and whisk to combine.
- In a large skillet, heat the oil over medium heat. When the oil is hot, 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 to 9 minutes.
- For the Sauce: Meanwhile, 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 scallions. Bring the mixture to a simmer, stirring constantly, 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 scallions. Serve with the rice.