Firecracker Chicken Recipe

By Measure
For The Marinade and Sauce:
1 tablespoon garlic, minced
1 cup honey
1/2 cup soy
3 tablespoons Sambol Oelek (Ground fresh Chili Paste)
1/4 cup ginger
1/2 tablespoon sea salt
1 tablespoon ground black pepper
1 teaspoon sesame oil

For The Chicken:
4 each 6-8 ounce chicken breast
1 cup corn starch for dredging
3 cups corn oil

Vegetables:
2 cups celery cut into ½ inch segments
1 cup red onion julienned
1 tablespoon black sesame seeds
3/4 cup cilantro, chopped
1/2 cup sliced green onions

1. Heat oil in a wok to 350 degrees.
2. Cut the chicken into 1/4 inch strips across the grain of the breast of chicken. (Roughly 2 inch long strips) Marinate chicken with 1/2 a cup of the "marinade and sauce" for 10 minutes before frying. Dredge the strips of chicken in corn starch then fry in several batches. When the chicken is fully cooked place it on a paper towel.
3. After cooking the chicken pour off all but 2 tablespoons of corn oil from the wok. At high heat stir-fry the celery and onion. Cook for 30 seconds then pour the vegetables over chicken resting on the paper towel.
4. Return the empty wok to the heat. When the wok is hot add all the unused "marinade and sauce". Reduce the mixture until reduced by 1/2. Add the fried chicken, vegetables, sesame seeds, cilantro and green onions. Gently toss to warm and coat the ingredients. Serve with rice or your favorite noodles.