Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serve: 4 people
Ingredients
- 1 pound boneless, skinless chicken thighs (1 inch cubes)
- 1 1/2 cups cornstarch
- 3 actifry spoons + 1 actifry spoon of Peanut Oil
- 1/4 teaspoon dried red chili flakes or 8 whole chillis chopped
- 2 cloves garlic, minced
- 1 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 egg whites
- 1/4 cup chicken stock (water may substitute)
- 1 1/2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoon Sriracha
- 1 teaspoon cornstarch
Preparation
Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken and sit for 10-15 minutes. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set aside for use later. In a large bowl sift the 1 1/2 cups cornstarch with the salt and pepper. Coat the chicken (shake well prior to adding to cornstarch) in the cornstarch and shake off peices of excess cornstarch prior to frying. Heat 3T peanut or vegetable oil in Actifry. Add the coated chicken to the actifry slowly (in 3rds) let it cook for 10 minutes. Remove the chicken and set aside. Add 1T of peanut oil to actifry and heat approx 1 minute (until sizzling) carefully add chillis and garlic cook until fragrant (1 minute). Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes. Return the chicken to the actifry and stir well to coat with sauce, approximately 5 minutes. Serve with rice and vegetables and sprinkle with sesame seeds and chopped scallions.