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Place the chicken in a mixing bowl, and add all the marination ingredients except the oil.
Mix the chicken until well coated.
Cover, and marinate for at least 30 minutes or overnight.
Heat 2 inches of oil in a skillet, and add the marinated chicken pieces one by one.
Fry on each side for 2-3 minutes or until golden brown on both sides.
Remove, and place on kitchen paper lined plate. Set aside.
In a separate skillet or pot, heat the oil.
Add the garlic and saute for 20-30 seconds until fragrant. Do not let it brown.
Add the sliced onion and saute for 1-2 minutes.
Then add the bell pepper and also saute for 2-3 minutes, until softened.
Now add the ketchup, chilli garlic ketchup, and sriracha sauce.
Mix well and cook on medium high heat for 3-4 minutes until the sauce is bubbling.
Now add the chicken stock and stir for 3-4 minutes, or until the sauce has slightly thickened.
Add the chicken, mix until fully coated with the sauce.
Garnish with sliced green onions and sesame seeds.
Serve immediately with white rice or veggie rice.