Honey Sriracha Fried Chicken

Whenever my husband has his brother or friends over for dinner, this is my go-to. It is as delicious as it sounds. Growing up around Asia, specifically Singapore I developed a love for the food (how can you not in Singapore??) The hawker food stalls are beyond delicious! Even Michelin just awarded one and it is now the cheapest Michelin Star "restaurant" in the world. When I found out I was Celiac, I was devastated about not being able to eat a lot of Asian food. It has been quite the difficult scenario. So I figured I might as well make my own version at home. 


Fried Chicken:

• 1 lb. boneless chicken thighs (or breast)
• 1 tablespoon fresh grated ginger
• 2 tablespoons of GF soy sauce 
• 1 tablespoon of sake (optional)
• 2 tablespoons of sugar
• 1/3 cup potato starch
• Vegetable oil for frying

Honey Sriracha Sauce:

• 1/3 cup honey
• 1/3 cup sriracha (more or less depending on how spicy you like things)
• 1 tablespoon rice vinegar
• 1/4 teaspoon seasame oil

Prep
First Step:
Cut the chicken into 1-inch pieces and mix the ginger, garlic, soy sauce, sugar and sake together in a bowl. Add the chicken and mix together. Marinate in the fridge for up to an hour.

Second Step:
Mix the sauce together with honey, sriracha, rice vinegar and seasame oil. 

Cook
Heat a large saucepan or pot with an inch of vegetable oil. Coat the chicken with potato starch and set on a plate. Work in small pieces. (Cooking with oil can be tricky, so be careful putting the chicken in the oil.) Fry until the chicken is golden brown. Remove and place chicken on a papertowel.

When all the chicken is fried, mix half the sauce together with the chicken in a bowl. Then mix the rest of the sauce together.

Top with seasame seeds with a side of steamed rice.