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Crispy Honey Sriracha Chicken | Wok Classic in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
In nur 15 Minuten auf dem Tisch: Zarte Hähnchenstreifen in einer feurig-süßen Honig-Sriracha-Glasur mit frischem Ingwer, Knoblauch und knackigen Lauchzwiebeln. Ein unwiderstehlicher asiatischer Wok-Klassiker, serviert auf feinstem Jasminreis.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for about 12 minutes, then keep warm.
Pat the chicken breast fillet dry with paper towels, cut into thin, bite-sized strips, and toss evenly with the cornstarch in a bowl until all pieces are lightly coated.
For the spicy-sweet wok sauce, mix the sriracha, runny honey, soy sauce, and dark sesame oil in a small bowl. Peel and finely chop the garlic and fresh ginger. Wash the spring onions and slice them diagonally into thin rings, separating the white parts from the green.
Chef's tip
Cornstarch trick: Lightly coating the chicken strips in cornstarch ensures that the meat becomes wonderfully crispy on the outside in the hot wok and the delicate glaze clings to it perfectly.
Adjusting the heat level: If you prefer it spicier, increase the amount of sriracha by 1 tablespoon or garnish with additional fresh chilli rings.
30 min
Under an hour
