Asian Chili chicken

Marinate 500g of chicken cubes with 2 tbsp light soy sauce and 1 tbsp sriracha

Add ½ tsp black pepper, 1½ tbsp cornstarch, and ½ tsp flour

Mix well and let it sit for 30 minutes

In a bowl, mix ¼ cup soy sauce, 1 tbsp sriracha, ½ cup ketchup, ½ tsp black pepper, ½ tsp paprika, 1 tbsp sugar, and 1 tbsp vinegar

Add ¼ cup water and mix thoroughly

Heat oil in a pan on medium heat, deep fry the chicken cubes for 5 minutes until golden

Heat a little oil on medium-high heat, add 4 minced garlic cloves, and stir for a few seconds until the garlic aroma appears

Add chopped onions, green pepper, and dried chili

Add some minced ginger and stir for a few minutes until the vegetables soften

Pour in the prepared sauce, adding a little water if necessary

In a separate cup, dissolve 1 tbsp cornstarch in ½ cup water and add to the sauce to thicken it

Divide the sauce into two portions: add one half to the chicken and stir well

Add the other half to pasta (if using)

Serve the chicken with sauce and pasta, and enjoy