Vii Asian Spicy Chicken Recipe

Prep chicken

Trim any excess fat from the chicken breasts and pat dry with paper towels. Cut into 1/2-inch dice (about 3/4 to 1-inch pieces if you prefer chunkier). Place diced chicken in a bowl.

Coat

Add 2 tablespoons cornstarch, 1 teaspoon kosher salt, and 1 teaspoon black pepper to the chicken. Toss until pieces are evenly coated. Let sit 5 minutes—this creates a light velvety exterior that crisps in the pan.

Cook chicken

Heat a large skillet or wok over medium-high heat until very hot, about 2 minutes. Add 2 tablespoons neutral oil and swirl to coat. Add the chicken in a single layer (work in two batches if necessary) and stir-fry without crowding, 3–4 minutes until the exterior is browned and chicken is cooked through. Remove chicken to a plate and set aside.

Prepare vegetables

While chicken rests, cut the yellow onion into thin wedges to measure 1/2 cup, cut red bell pepper into similar-sized pieces, slice scallions separating whites from greens, mince garlic (3 cloves) and 1 tablespoon fresh ginger, and slice optional fresh chili if using.

Stir-fry aromatics

Return the skillet or wok to medium-high heat. Add a drizzle (about 1 tsp) of oil if pan is dry. Add the white parts of the scallions, minced garlic, and minced ginger; stir-fry 30–45 seconds until fragrant but not browned. Add the onion and red bell pepper and stir-fry 1–2 minutes until they begin to soften but remain crisp-tender.

Mix sauce

While vegetables cook, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon gochujang (or sambal oelek), 1 teaspoon sriracha, 1 teaspoon sesame oil, and 3 tablespoons water in a small bowl until smooth.

Thicken sauce

In a separate small cup, stir 1 teaspoon cornstarch into 1 tablespoon of the sauce mixture (or into 1 tablespoon cold water) to make a slurry. This prevents lumps when added to the hot pan.

Add chicken & sauce: Return the cooked chicken to the pan with the vegetables. Pour the sauce over, stirring to combine. Bring to a gentle simmer, then add the cornstarch slurry and stir constantly for 1 minute until the sauce thickens and coats the chicken and vegetables.

Finish: Taste and adjust heat/sweetness: add more sriracha for heat, more honey for sweetness, or a splash of rice vinegar to brighten. Stir in sliced scallion greens and toasted sesame seeds. Remove from heat.

Transfer the spicy chicken to a serving platter or individual bowls. Garnish with additional sesame seeds and scallion greens. Serve immediately with steamed jasmine rice or noodles.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if sauce has thickened excessively.