Chicken in Asian Chili Sauce – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce, honey and vinegar.

   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
   In a bowl, toss the chicken strips with the salt and black pepper until evenly coated.

   Bowl
3. 4
   Heat the oil in a pan over medium-high heat. Fry the chicken strips in batches 4–5 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.
4. 5
   Add the garlic and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 6
   Add the sauce for the pan and bring to a boil.

   Stove
6. 7
   Mix the cornstarch and water, add to the sauce and cook 2 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.
7. 8
   Serve immediately over white rice and sprinkle with the sesame seeds and green onion.