Marinade/Sauce
2 – 3 pounds boneless, skinless chicken breasts, cut into 1” pieces
½ cup soy sauce
½ cup Japanese rice wine (may substitute dry sherry)
½ cup water
2 T. toasted sesame seed oil
1-3 tsp. /Sriracha/Asian hot chili sauce
1/2 tsp. salt
5 garlic cloves, minced
3 T. freshly grated ginger
Dash of pepper
2 T. cornstarch (reserve from marinade)

Caramel Sauce
1 cup sugar
¼ cup water

Flour Breading
1 cup flour
½ tsp. black pepper
¼ tsp. cayenne pepper
2 T. ground ginger (sounds like a lot, its amazing)
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
2 eggs + 2 T. water whisked together

Snow peas, or other vegetables of choice

In a medium bowl, whisk all of the marinade ingredients together except for the cornstarch. Spoon 1/4 cup plus 2 T. of the marinade into a freezer bag with the chicken; refrigerate for 30 minutes up to overnight. Refrigerate the remaining marinade ingredients separately in the bowl (this will become the base of your sauce). When ready to cook, place aluminum foil on the bottom of a baking sheet. Add cooking rack on top and spray with cooking spray. Combine the flour breading ingredients in a large freezer bag. Dip the chicken pieces in the egg wash and then place them in the flour mixture. Shake until evenly coated. Place chicken on baking sheet and lightly spray tops of chicken with cooking spray. Bake at 375 degrees for 10 minutes then move the baking tray to the top middle oven rack and broil until crispy, watching closely so the chicken doesn’t burn (about 2-3 minutes). Flip chicken pieces over and broil another 2-3 minutes, or until golden and crispy. While the chicken is baking, whisk 2 T. cornstarch to the reserved sauce. Set aside. Add water and sugar to large skillet and boil over medium heat, for 1 minute – don’t overcook or it will harden! At this point, add reserved sauce all at once to the hot caramel. Simmer the sauce until it thickens, about 1-2 minutes. Add snow peas and simmer 30 more seconds. *If adding different vegetables, simmer for 1-2 minutes, or until vegetables are crisp tender and then add snow peas. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken and stir to combine.