I am so excited about doing this recipe. It is AWESOME. It reminds me of a sort of Asian inspired mole, because it has a touch of cocoa powder and a hint of peanut butter, which make the sauce extremely rich and complex. The chicken bites get dredged in a cornstarch and flour mixture, and then thrown on a super hot iron skillet to seal in an outer crunch layer; which also adds to the thickening of the sauce. It’s just delicious. I like to serve it with a side of steamed rice, and scallions and sesame seeds for garnish.
- 3 chicken breasts cut into bite size chunks.
- 1/4 cup corn starch
- 1/4 cup all purpose flour
- 2 tablespoons frying oil
- 1/2 cup soy sauce
- 2 tablespoons peanut butter
- 2 teaspoons rice wine vinegar
- 1 teaspoon minced garlic
- 1/2 tablespoon small serrano pepper minced very small
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1 cup water
- 1 bunch scallions sliced on the bias
- white or black sesame seeds for garnish
- 2 cups long grain or basmati rice
- Cook rice according to package directions,
- In a mixing bowl, combine the following: soy sauce, peanut butter, vinegar, garlic, serrano pepper, cocoa, honey, and water.
- Heat a large skillet to medium high heat, add oil. In a medium bowl, combine corn starch and flour and coat diced chicken with cornstarch and flour mixture evenly. Add chicken to skillet, and let brown, being careful not to disturb each piece until that side is browned and crisp, rotating every minute or two.
- When chicken is fully cooked, pour sauce into pan and simmer on medium heat for 10 minutes, until sauce is thickened. Remove from heat, serve with steamed rice and garnish with scallions and sesame seeds.