Sriracha Firecracker Chicken

Ingredients:

For the chicken:

• ½ lb chicken breast or boneless chicken thigh
• 2 tbsp Yellowbird Sriracha (we used Organic here, but Blue Agave is great, too!)
• 2 cloves garlic, grated
• 1½ tsp soy sauce
• ½ tsp salt
• Black pepper, to taste
• 3/8 tsp baking soda
• 1 egg white
• 3 tbsp tapioca starch
• Cooking oil
• 1½ tbsp toasted sesame seeds (more for garnish)
• Sesame oil
• Diced scallions (for garnish)

For the sauce:

• 3 tbsp Yellowbird Sriracha 
• 3 tbsp brown sugar
• 2 tbsp honey
• 2½ tbsp soy sauce
• 3½ tbsp water
• 1 tbsp black vinegar
• 2 tsp cornstarch
• 2 tsp cold water

Instructions:

1. Cut chicken into bite-size pieces and place in a medium bowl. Marinate with Yellowbird Sriracha, garlic, soy sauce, salt, black pepper, baking soda, egg white, and ½ tbsp tapioca starch. Mix thoroughly and rest for 40 minutes in the refrigerator.
2. While the chicken is resting, make sauce in another bowl by combining more Yellowbird Sriracha, brown sugar, honey, soy sauce, water, and vinegar.
3. In a separate small bowl, make a cornstarch slurry by combining cornstarch and cold water. Set it aside.
4. Coat marinated chicken with remaining tapioca starch and shake off the excess. Let the chicken rest for 15 minutes before frying.
5. Heat oil in a pan to 375ºF. If you have a smaller pan, split the chicken into two batches and fry until lightly golden. Remove chicken from oil and let rest on a wire rack for 10 minutes.
6. After 10 minutes, make sure oil is back at 375ºF and fry the chicken again for 2-3 minutes or until a deep golden brown. Take the chicken out and rest on a wire rack.
7. While chicken is resting, add cornstarch slurry to the sauce and pour the sauce into a large wok or skillet. Stir over medium heat. 
8. Add the chicken to the wok or skillet, along with toasted sesame seeds and a drizzle of sesame oil. Toss everything until the chicken is coated nicely.
9. Serve with white rice, with sprinkles of diced scallions and more sesame seeds for garnish.