I make this with dark meat chicken cut into bite size pieces but it works with white meat or even whole boneless skinless chicken as a great alternative to shabbos lunch schnitzel and it's even gluten free!
Vegetarian option: cauliflower florets or tofu cut into cubes
While it doesn't come in its own cardboard takeout container, it definitely is worthy of one. Chopsticks are optional, enjoy!
1 lb./500 grams boneless chicken
1/2 cup cornstarch
2 tsp. garlic powder
1/2 tsp. up to a 1 tsp. cayenne pepper
pinch of salt
1/4 cup light cooking oil such as canola
1/3 cup sweet chili sauce
1/4 cup brown sugar
2 tsp rice wine or apple cider vinegar
1/2 tsp sesame oil
1-2 tsp sriracha (depending on how hot you want it)
toasted sesame seeds
Preheat oven to 325°F/160°C
Cut the chicken into the bite size pieces. Place the chicken pieces in a large mixing bowl. Add cornstarch and spices. Toss to coat. In a separate bowl beat the egg and then pour it over the coated chicken. Heat oil in a large skillet over medium heat. To check if the oil is hot enough, sprinkle a drop of chicken coating into the pan, it it sizzles you're ready to fry. Place the chicken in the pan in a single layer and cook one minute per side. By the time you get to the last piece in the pan you should be ready flip the first piece. Depending on the size of your pan this will have to be done in a few batches. After both sides have cooked, place the chicken on a plate lined with paper towels and sprinkle with salt.
To make the sauce, in a large bowl mix together the sweet chili sauce, brown sugar, vinegar, sesame oil, and sriracha. Add the fried chicken pieces and toss to coat. Spray a baking dish with non-stick spray and add the chicken. Bake for 20 minutes until the sauce has thickened
Serve over rice and top with sliced scallions, cilantro, and sesame seeds.