Ingredients
Chicken
- 1 tbsp vegetable oil of choice separated
- 800 g boneless chicken thighs or chicken breast, cut into bite size pieces
- ¼ cup water
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ⅓ cup corn starch
Sweet and Sour Apricot Sauce
- ½ cup Sriracha Sauce regular
- ¾ cup Bonne Maman Apricot Jam high quality apricot jam
- ¼ cup apple cider vinegar or white wine vinegar
- 1 ⅓ cup water
- 2 tbsp soy sauce
- 3 tbsp corn starch
Sticky Rice
- 2 cup glutinous rice or sushi rice
- 2 ¼ cups water
Instructions
Glutinous Rice
- In a medium pot, add the glutinous rice and rinse under cold water until the water runs clear. Drain properly and add the water.
- Bring to a boil and cook, uncovered, until all the water has dissolved. Remove from the heat, cover and allow to steam for 10-15 minutes or until the sweet and sour chicken is ready.
Chicken
- In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
- Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Following, add the cornstarch and mix until evenly combined and no more dry cornstarch is visible. Finish by adding the oil and mixing until evenly combined.
Sweet and Sour Chicken
- In a medium bowl, add the Sriracha, apricot jam, vinegar, water, and soy sauce together. Whisk until well combined. Add cornstarch and mix until the corn starch has dissolved.
- Bring a large pan or skillet to a medium-high heat, add 2 tsp oil and chicken, sauté until browned, about 5 minutes. Note: if you want a crispier result, feel free to deep fry the chicken until crispy and golden.
- Remove the chicken and set aside. Add the sauce to the large pan or skillet and bring to a simmer. Cook until thickened and drop in the chicken. Mix to ensure the sauce coats all the chicken pieces. Serve as is or garnish with toasted sesame seeds or chopped spring onion.