Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using). This is your flavor-packed marinade and sauce base.1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sriracha sauce, 1 teaspoon grated fresh ginger, 1 clove garlic, minced, 1/2 teaspoon sesame oil, 1/4 teaspoon red pepper flakes
- Add the cut chicken thigh pieces to the bowl with the marinade. Toss well to ensure each piece is thoroughly coated. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator for a deeper flavor infusion.1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- Heat about 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.cooking oil
- Once the oil is shimmering, add the marinated chicken pieces in a single layer, discarding any excess marinade in the bowl for now. You may need to cook in batches to avoid overcrowding the pan, which can lead to steaming instead of searing. Cook for 3-4 minutes per side until the chicken is golden brown and cooked through.
- Remove the cooked chicken from the skillet and set aside.
- Return the skillet to medium heat. If needed, add another teaspoon of oil.cooking oil
- Pour the reserved marinade from the bowl into the hot skillet. Bring it to a simmer, stirring constantly.
- Once the marinade is simmering, gradually whisk in the cornstarch slurry (cornstarch mixed with water). Continue to stir and cook for 1-2 minutes, or until the sauce thickens to your desired consistency. It should be glossy and just coat the back of a spoon.1 tablespoon cornstarch cornstarch, mixed with water
- Return the cooked chicken pieces to the skillet with the thickened sauce. Toss gently to coat all the chicken evenly.
- Cook for another 1-2 minutes, allowing the chicken to heat through and absorb the delicious sauce.
- Remove from heat and serve immediately. Garnish with thinly sliced green onions and sesame seeds for a fresh, colorful finish.1 green onion, thinly sliced, 1 tablespoon sesame seeds
Notes
Leftover Fire Crackers can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they have cooled completely before sealing.
To reheat, place leftovers in a skillet over medium heat with a splash of water or oil, or microwave in short intervals.
