Marinated Chicken Bites
Ingredients
- 400 gWhite chicken (in 2cm cubes)
- 3 tbspsoy sauce
- 1 tbsprice wine
- 1 tbspHoney
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 tbspCorn starch
- 2 tbspPeanut oil
- 1 tspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tspSesame seed
Method
Chicken pieces that stay juicy inside, coated in a glossy brown glaze. The scent of toasted sesame and ginger hits you as soon as the meat touches the hot pan.
- 1
Cut the chicken breast into even 2 cm cubes. They should be easy to grab with chopsticks. Place them in a mixing bowl.
- 2
Finely mince the garlic. Mix with soy sauce, rice wine, honey, ginger, and cornstarch. Pour over the chicken and mix until every piece is well coated and sticky.
- 3
Heat peanut oil in a wok or large pan. When the oil shimmers, drop in the chicken. Let it brown without touching for 2 minutes to form a crust, then stir vigorously.
- 4
Add the remaining marinade. The sauce should reduce and thicken instantly to glaze the meat. Remove from heat as soon as the chicken is glossy. Finish with a dash of sesame oil.
- 5
Sprinkle with sesame seeds and sliced green onions. Serve immediately while steaming hot.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, cook in two batches if necessary to keep the heat high.
- Cornstarch is key to getting that silky sauce that clings to the meat.
How long does this dish keep?
Consume immediately to keep it juicy. Keeps for 24h in the fridge, reheat quickly in a wok with a splash of water.
