Protein

• 1 lb boneless, skinless chicken breasts (sliced into thin strips, tender and easy to cook quickly)
• 1 tbsp light soy sauce (adds a savory base to the marinade)
• 1 tsp sesame oil (for a hint of nutty depth in the flavor)
• 1 egg white egg white (helps the cornstarch adhere, giving the chicken a perfect crunch)
• 1 cup cornstarch for coating (ensures a light, crispy coating for the chicken)
• Vegetable oil for deep frying vegetable oil (neutral oil with a high smoke point, ideal for frying)
• 3 tbsp sriracha or hot chili sauce (the key ingredient for a spicy kick, adjust to taste)
• 2 tbsp honey (balances the heat with a touch of sweetness)
• 2 tbsp soy sauce (adds a rich, umami flavor)
• 1 tbsp ketchup (a hint of tanginess that rounds out the sauce)
• 1 tbsp lime juice (fresh and tangy, cutting through the richness)
• 1 tsp chili flakes (optional, for extra heat)
• 1 tbsp vegetable oil (neutral oil to sauté the aromatics)
• 1 tbsp minced garlic (adds depth and fragrance)
• 1 tsp minced ginger (a bright, peppery complement to the garlic)
• 1 red bell pepper sliced (for a pop of color and mild sweetness)
• 1 small carrot (julienned, adds crunch and slight sweetness)
• Spring onions and sliced red chilies for garnish spring onions and sliced red chilies (brings freshness and a pop of heat)