Spicy Thai Chicken

Every time I shop for groceries and happen to ask my husband what does he want, usually the answer is:" Something spicy”. So I need to come up now and again with a spicy recipe.

This flavourful chicken is absolutely delicious and has just enough kick. Great as an appetizer or a main dish served with cooked or fried rice and steamed vegetables. You can't get any easier than this and it looks and tastes amazing! I literally licked my fingers and nabbed bites while arranging the chicken on a serving plate. We ate the whole thing in one sitting, and we loved it so much I had to make it again the next day.

Ingredients

3 boneless, skinless chicken breasts
1 egg
Oil for frying
1⁄2 cup corn starch
1⁄4 cup flour
1 tbsp ginger root, minced
2-3 garlic cloves, minced or squeezed
Salt, Pepper, to taste
2 Scallions, chopped
2/3 cup Spicy Thai chili sauce (I use VH Spicy Thai chili sauce)
Sesame seeds (optional)

Directions

In a bowl, mix egg, salt, pepper and 1 tbsp. of oil.
In a separate bowl, mix cornstarch and flour.
Heat oil in a wok or frying pan. 
In the meantime, dip chicken pieces in egg mixture following by flour mixture, so it is coated evenly.
Add chicken to the hot oil and fry for about 4 min on all the sides or until they have a nice golden color. Add only the small amount of chicken to the pan, to have them fried in a single layer. Otherwise, it will be cooked, but not crispy.
Transfer the chicken to a plate lined with a paper towel to absorb the extra oil. Continue until all the chicken is fried.
In a clean wok or frying pan, heat 1/2 tbsp. oil. Add minced ginger root and garlic and fry for about 15 second until golden. It gives such an amazing aroma that soon all your family will be running to the kitchen, asking "What's do are we having for dinner?" Yum! 
Add chopped scallions, and Spicy Tai sauce. Bring to a boil. 
Add chicken pieces and stir until well mixed. Cook for a couple of minutes and transfer the chicken on the service plate. Garnish with sesame seeds and enjoy!