Sweet and Spicy Chicken
Lightly fried chicken tossed in a sweet and spicy sauce! Topped with green onions and served over rice. A dish that rivals even the best restaurant version!
Directions
Sauce
1. In a medium skillet, heat sesame oil, garlic and green onion over medium heat for 1-2 minutes until fragrant.
2. In a medium bowl, whisk together the orange juice, lemon juice, Sriracha, brown sugar, vinegar, soy sauce, cornstarch and red pepper flakes.
3. Add the onion/garlic mixture and whisk together. Set sauce aside.
Chicken
1. Sprinkle salt and pepper over cubed chicken.
2. In a large bowl, add the flour, cornstarch, eggs and milk. Whisk together until combined to make the batter.
3. Add the chicken to the batter and stir until all pieces are coated.
4. Add canola oil to a large high sided skillet or wok. Heat oil over medium for 1-2 minutes before frying.
5. Fry chicken pieces for 10-15 minutes flipping so they are evenly cooked until crispy and golden brown.
6. Remove chicken pieces and place on a paper towel lined plate.
Drain excess oil from the skillet.
Prepare
1. Add sauce to pan and heat over medium for 1-2 minutes until sauce thickens.
2. Add the chicken and toss in the sauce quickly until all pieces are coated.
3. Sprinkle with extra green onions. Serve over rice if desired.
Sweet and Spicy Chicken
Ingredients:
- 4 boneless skinless chicken breasts, cubed (about a pound)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/2 cup flour
- 1/4 cup cornstarch
- 2 eggs
- 1/2 cup milk
- 1 cup Canola oil for frying
- 1-2 green onions, chopped for garnish
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 tablespoon Sriracha
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon red pepper flakes
Instructions:
- In a medium skillet, heat sesame oil, garlic and green onion over medium heat for 1-2 minutes until fragrant.
- In a medium bowl, whisk together the orange juice, lemon juice, Sriracha, brown sugar, vinegar, soy sauce, cornstarch, water and red pepper flakes.
- Add the onion/garlic mixture and whisk together. Set sauce aside.
- Sprinkle salt and pepper over cubed chicken.
- In a large bowl, add the flour, cornstarch, eggs and milk. Whisk together until combined to make the batter.
- Add the chicken to the batter and stir until all pieces are coated.
- Add canola oil to a large high sided skillet or wok. Heat oil over medium for 1-2 minutes before frying.
- Fry chicken pieces for 10-15 minutes flipping so they are evenly cooked until crispy and golden brown.
- Remove chicken pieces and place on a paper towel lined plate.
- Drain excess oil from the skillet. Add sauce to pan and heat over medium for 1-2 minutes until sauce thickens.
- Add the chicken and toss in the sauce quickly until all pieces are coated.
- Sprinkle with extra green onions and sesame seeds. Serve over rice if desired.
Calories
535.49Fat (grams)
23.57Sat. Fat (grams)
3.76Carbs (grams)
34.03Fiber (grams)
1.56Net carbs
32.47Sugar (grams)
6.77Protein (grams)
44.58Sodium (milligrams)
1748.14Cholesterol (grams)
197.45