Sticky Chinese Chicken

  • 1 cup  finely crushed garlic&onion- flavored croutons
    1/4 cup  cornstarch
    2 tablespoons  light soy sauce
    2 pounds  boneless, skinless chicken thighs, cut into 1-inch pieces
    1/4 cup  canola oil


  1. In a large bowl, whisk crouton crumbs and cornstarch. Stir in the soy sauce. Add chicken and toss until completely coated. Cover; refrigerate for at least 30 minutes.2
  2. Heat the oil in a large nonstick skillet over medium heat. Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through. Turn about 4 or 5 times during cooking to avoid burning. Drain on paper towels.
  3. Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.

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