Ingredients

The following ingredients have 8 Servings
  • 2 pounds boneless skinless chicken thighs, (cut into 1 inch pieces)
  • 1 large egg, (beaten)
  • 1/2 cup cornstarch
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • oil for frying
  • 1 whole green bell pepper, (cut into 1 inch pieces)
  • 1 whole red bell pepper, (cut into 1 inch pieces)
  • 1 teaspoon canola oil
  • 1 1/2 cups sweet chili sauce
  • 1 tablespoon toasted sesame seeds

Instruction

  • Place the prepared chicken into a large bowl. Pour over the beaten egg and toss well to coat. Set aside.
  • In a wide, shallow bowl, whisk together the cornstarch, onion powder, salt, and ground black pepper.
  • Add the chicken mixture to the cornstarch mixture and toss well to coat. It will be sticky and gluey. Do not be tempted to add more cornstarch. Just toss very well. Set aside.
  • In a large skillet, add enough oil so that there are two inches of oil in the pan. Preheat the oil to 350 degrees F.
  • Once the oil is hot, add the chicken one piece at a time to the hot oil. Do not overcrowd the skillet. Fry the pieces in batches until golden brown - about 3-4 minutes.
  • Once the chicken is fried, remove it from the pan and place it on a paper towel-lined plate.
  • Next, add the oil and peppers to a large skillet over medium-high heat. Cook until the peppers are heated through - about 3-5 minutes.
  • Reduce heat to low and add the sauce. Stir to combine.
  • Once the sauce begins to bubble, add in the chicken and toss to combine. Plate and garnish with toasted sesame seeds. Serve immediately.