Zutaten für Chinese Sticky Chicken
- 1 cup crouton crumbs
- 1/4 cup cornstarch
- 1/4 cup light soy sauce (for coating), plus 2 tablespoons (for garnish)
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons canola oil
- cooked rice, for serving
- 2 chopped scallions
- steamed sugar snap peas (optional)
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Zubereitung von Chinese Sticky Chicken
- In a large bowl, whisk together 1 cup of crouton crumbs and 1/4 cup cornstarch.
- Stir in 1/4 cup soy sauce.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and toss until completely coated.
- Cover the bowl and refrigerate for at least 30 minutes (or up to overnight for even more flavor).
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.
- Add the chicken in a single layer (you may need to cook in batches) and cook, covered, for 10-12 minutes, until lightly browned.
- Uncover the skillet and continue cooking for another 8-10 minutes, turning the chicken every 2-3 minutes, until golden brown and crispy.
- Drain the chicken on paper towels to remove excess oil.
- Serve immediately over cooked rice. Garnish with 2 tablespoons soy sauce, 2 chopped scallions, and steamed sugar snap peas (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
1g
Fat
12g
Carbs
3g
