Sweet and Spicy Chicken
Try this sweet and spicy chicken dish for a quicker, but still delicious option! Perfect balance of sweet, spicy, and savory. The best part is, you more than likely have these ingredients already in your kitchen!
Why Should You Use a Wok ?
Using a wok allows for maximum crispiness and heat distribution when cooking these high heat, saucy dishes. The shape of this pan allows for high heat and quick cooking When you are shallow frying, the deepest part of the pan acts almost as a deep fryer, holding all of the oil in the bottom of the pan. Once you add in the sauce, which does have sugar, the high heat of the pan will allow the sauce to reduce quickly and coat whatever protein you’re cooking. Alternatively, you can always use a flat skillet. Whichever pan you choose to use, your sweet and spicy chicken will be delicious.
Ingredients Used
- Sweet Thai Chili Sauce: This sauce can either be made homemade or can be store bought. Its a popular sauce which perfectly balances sweet and spicy, containing Thai chili and sugar.
- Soy Sauce: The soy sauce in this dish brings the salty and umami aspect of this dish. Alternatively, if you do not want to use soy sauce you can always use tamari. Tamari is gluten free
- Rice Wine Vinegar: This will bring a slightly acidic taste to your dish, being we already have salt, sweet, and spicy.
Storing Sweet and Spicy Chicken
Once your dish is finished cooking, please allow the dish to cool before storing in an airtight container. This dish is safe to store for up to three days before discarding.
Sweet and Spicy Chicken
Equipment
- Wok Skillet
Ingredients
- 2 lbs chicken thighs or breasts
- 4 tbsp cornstarch
- 4 tbsp all purpose seasoning
- 3 tbsp smoked paprika
- 2 tbsp white pepper
Sauce
- 1/4 cup Sweet Thai chili sauce
- ⅙ cup soy sauce
- 3 tbsp rice wine vinegar
- 4 garlic cloves minced
- 2 scallions roughly chopped
Instructions
- To a bowl, add all spices to cleaned chicken along with corn starch. Massage into chicken and ensure all pieces are coated in cornstarch.
- To a wok on medium high heat, add in oil. Once oil is glistening, add in chicken and allow to fry until golden brown and crispy on all sides. Remove from heat and set aside.
- Lower heat to medium in the wok, and add in sauce. Allow sauce to reduce and bubble for about 5 minutes, or until reduced by half.
- Add back the chicken and allow the chicken to be coated by the sauce. Cook for another 5 minutes and remove from heat.
- Serve immediately and enjoy.
