Sweet and Spicy Chicken
SWEET AND SPICY CHICKEN
The most delectable, sweet, sticky, and spicy sauce is slathered on the perfectly crispy Sweet and Spicy Chicken. In about 30 minutes, prepare everything in one pan! I enjoy cooking family-friendly Asian foods that are simple to prepare.
Easy sweet and spicy chicken – better than takeout
A restaurant-quality dish that can be prepared in your house in just 30 minutes, Sweet and Spicy Chicken is better than takeout. For busy weeknight dinners when you want to cook less and eat more, simple ingredients, a tight budget, and quick preparation are ideal.
The flavors of sweet, spicy, sticky, and crunchy come together well in this simple Chinese cuisine. The chicken is perfectly cooked before being covered in a mouthwatering sticky sauce. The sauce has a perfect balance of sweet and savory flavors thanks to the brown sugar, garlic, fresh ginger, and red pepper flakes!
Additionally, you may prepare it beforehand and simply store it in the fridge. You’ll have a fantastic meal to eat all week long if you do it that way. Try it out and you’ll like it.
Want a different twist on Chicken Try our Chicken Fajita Pasta
- 1 pound chicken thighs cut into 1-inch chunks.
- 1/3 cup cornstarch
- oil for frying
- 6 cloves garlic minced.
- 1 tablespoon ginger minced.
- 1 teaspoon red chili flakes
- 3 dried red peppers optional
For the Sauce:
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 1 teaspoon hot sauce
- 1/2 cup water
- 4 tablespoons brown sugar
- 1 tablespoon cornstarch
In a large bowl, toss the chicken thighs with the cornstarch well so every chicken piece is covered in cornstarch. Set aside.
Add all the “Sauce” ingredients to a bowl and whisk together to combine. Set aside.
Add vegetable oil to a large pan, at least so it reaches the mid of the pan.
Once the oil is hot, add the chicken and fry on medium-high heat until crispy and golden.
Remove chicken from the pan, save one tablespoon of oil and discard the rest.
Add garlic, ginger and red pepper flakes to the pan and cook on low heat for about 30 seconds, until you smell the garlic. Stir continuously and be careful as the garlic and red pepper flakes can burn quickly.
Add in the chicken back to the pan and toss.
Give the sauce a quick stir and add it to the pan.
Stir to coat well the chicken for about 30 seconds to 1 minute, until sauce has thickened.
Serve immediately with rice.
Total Fat 9g | Saturated Fat 2g | Cholesterol 59mg | Sodium 1176mg
Total Carbs 14g | Dietary Fiber 0g | Total Sugars 12g | Protein 23g
Vitamin c 6mg | Calcium 20mg | Iron 1mg | Potassium 205mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.