Frango picante com mel

Ingredientes

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup avocado oil, or other high-smoke-point oil for frying
• 3 cloves garlic, freshly minced
• 1 tsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1-2 tbsp chili garlic sauce or Sriracha, to taste
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Modo de preparo

1. 1

   Pat the chicken pieces completely dry with a paper towel. In a medium bowl, toss the chicken with salt and pepper. Add the cornstarch and toss until every piece is evenly coated.

2. 2

   In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, and chili garlic sauce. Set aside.

3. 3

   Heat the high-smoke-point oil in a large skillet or wok over medium-high heat. Once shimmering, carefully add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Remove with a slotted spoon and place on a wire rack.

4. 4

   Reduce heat to medium. Carefully drain excess oil from the skillet, leaving about 1 tablespoon. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant, being careful not to burn them.

5. 5

   Pour the prepared sauce mixture into the skillet. Bring to a simmer, stirring constantly, and let it bubble for 1-2 minutes until it has thickened enough to coat a spoon.

6. 6

   Return the crispy chicken to the skillet and gently toss to coat each piece in the glaze. Turn off the heat, stir in the toasted sesame oil, and serve immediately, garnished with sesame seeds and sliced green onions.