Hong Kong Chicken

A flavorful chicken recipe cooked in a savory sauce with bold and complex flavors.

Ingredients

• For the Marinade:  ·   
• Boneless Skinless Chicken Thighs, cubed  ·  1 pound 
• Soy Sauce  ·  2 tablespoons 
• Garlic, minced  ·  2 cloves 
• Ginger, minced  ·  1 tablespoon 
• Yellow Onion, diced  ·  1/4 
• Mirin  ·  1/2 teaspoon 
• Corn Starch  ·  1/4 cup 
•  ·   
• For the Hong Kong Sauce:  ·   
• Tomato Paste  ·  1/4 cup 
• Vegetable Oil  ·  2 tablespoons 
• Korean Red Pepper Flakes  ·  2 tablespoons 
• Rice Vinegar  ·  1/2 cup 
• Sugar  ·  1/2 cup 
• Soy Sauce  ·  2 tablespoons 
• Water  ·  1/4 cup 
• Corn Starch  ·  1 tablespoon 
•  ·   
• For the Veggies:  ·   
• Red Bell Pepper, diced  ·  1/2 cup 
• Yellow Onion, diced  ·  1/2 
• Pineapple, diced  ·  1/2 cup 
• bunch Green Onions, cut in 1" sticks  ·  1 

Instructions

For the Marinade:

Add garlic, ginger, onion, and mirin to a food processor or blender. Slowly add the soy sauce as you pulse or puree the mixture until finely chopped. Remove from the processor and combine with the cubed chicken thighs in a large bowl. Let the chicken marinade for at least 30 minutes or up to 12 hours.

When the chicken is finished marinating, add 1/4 cup corn starch to the bowl and coat the marinated chicken with the starch. Reserve.

Heat 2 Tablespoons of oil in a wok or large saute pan. Once the oil is hot, add the coated chicken and cook for about 7 minutes or until they chicken pieces are cooked all the way through and are golden brown on the outside. Remove the chicken and drain over paper towels.

Clean out your wok or large pan, then assemble all the ingredients for the Hong Kong sauce and all the vegetables.

For the Hong Kong Sauce:

Heat your wok or large pan back up over medium heat. Add 2 tablespoons of oil. Once the oil is hot, add just the tomato paste to start and start whisking. You want to toast the tomato paste in the oil for 1 min before adding the rice vinegar, sugar, water, and soy sauce.

Once all ingredients are added, whisk together until combined. Then add 1 tablespoon of corn starch. Bring the sauce to a boil while whisking then turn the heat down to low and cook for 4min.

For the Veggies:

Add the bell pepper, yellow onion, green onion, and pineapple. Cook for 2 minute over low heat before you add the cooked chicken to the vegetables and the sauce. Finish by seasoning it with Herbie's Korean Red Pepper Flakes and green onion.

Make sure toss it all together in the pan until it is all evenly coated. Serve immediately while its hot and enjoy!