Ingredients for Sticky Chinese Chicken Or Tofu
- Onion And Garlic Croutons
- 1/4 cup cornstarch
- Light Soy Sauce
- Boneless Skinless Chicken Breasts
- Canola Oil
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How to Make Sticky Chinese Chicken Or Tofu
- In a large bowl, whisk together 1 cup panko bread 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 (or 14 oz extra-firm tofu, cubed, or a combination of both). Toss until completely coated.
- Cover and refrigerate for at least 30 minutes (or up to overnight).
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium heat.
- Add the chicken (or tofu) and cook, covered, for 10 minutes.
- Uncover and cook for another 10-15 minutes, turning frequently (about 4-5 times) to ensure even browning and crispiness.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
- Pour the sauce over the chicken (or tofu) and cook for 2-3 minutes, or until the sauce has thickened and is sticky.
- Drain on paper towels to remove excess oil.
- Serve immediately over steamed rice or noodles. Garnish with sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
0g
Fat
8g
Carbs
2g
