Asian-Style Sweet and Spicy Chicken – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce, honey, sesame oil, garlic and ginger.

   Bowl

   💡Honey balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Add the chili sauce to the sauce and stir.
2. 3
   Heat the oil in a large pan over high heat. Fry the chicken cubes in batches 5–6 minutes, until golden.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 4
   Add the sauce for the pan and bring to a boil.

   Stove
4. 5
   Mix the cornstarch and water, add to the sauce and cook 3 minutes more, until the sauce thickens and coats the chicken.

   Stove

   💡Mix the starch with cold water before it goes into the hot sauce: dry starch clumps instantly.
5. 6
   Serve immediately over white rice and sprinkle with the sesame seeds and green onion.