This sweet and spicy chicken is one of my favorite things to find at a good Chinese buffet and I sometimes make this lower fat version at home using baked chicken pieces instead of deep fried. Most people who have tried it say they would not have been able to tell that it was not deep fried. This recipe works well with baked chicken wings as well, some would say even better!
2 -3 pounds boneless chicken thighs or breasts, cut in strips
1 egg + 2 tbsp water whisked together to make an egg wash
Combine
1 cup flour
½ tsp black pepper
¼ tsp cayenne pepper
3 tbsp ground ginger
2 tsp salt
Dip the chicken pieces in the egg wash then dredge them in the flour mixture. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.
While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
In a small bowl, mix together
4 tbsp soya sauce
4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch)
¼ cup water
2 tbsp toasted sesame seed oil
2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)
½ tsp salt
2 tsp corn starch
3 cloves minced garlic
3 tbsp freshly grated ginger
Set this mixture aside
In a medium saucepan boil together
1 cup sugar
¼ cup water
Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.
Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.
Looking for Chinese Food?
1 egg + 2 tbsp water whisked together to make an egg wash
Combine
1 cup flour
½ tsp black pepper
¼ tsp cayenne pepper
3 tbsp ground ginger
2 tsp salt
Dip the chicken pieces in the egg wash then dredge them in the flour mixture. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.
While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
In a small bowl, mix together
4 tbsp soya sauce
4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch)
¼ cup water
2 tbsp toasted sesame seed oil
2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)
½ tsp salt
2 tsp corn starch
3 cloves minced garlic
3 tbsp freshly grated ginger
Set this mixture aside
In a medium saucepan boil together
1 cup sugar
¼ cup water
Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.
Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.
Looking for Chinese Food?
This recipe is amazing! The fresh ginger really makes it taster fresh, and it does taste better than fried chicken. I stir fried some broccoli and added to it as well. :)
ReplyDeleteAs I was missing this American "Chinese" dish desperately in Switzerland where I live, this fully satisfied me to the point of yelling "this is IT" in my house. I also added broccoli and sesame seeds to the sauce like my local fav restaurant in Boston did. Thanks -Michelle
ReplyDeleteThis was delicious! I have a stomach problem that keeps me from eating a lot of my favorite foods if they are fried, and this was the perfect solution!
ReplyDeleteI made this and my picky husband and son loved it. Will make again.
ReplyDeleteI've been eying this recipe for a month and so I'm giving it a try tomorrow. The ingredients are all pantry staples and this is my favorite Chinese dish with the exception of Singapore Noodles. If you can find me, or create for me a terrific recipe for those little darlin's then by golly I'll truly call you the kitchen God:)
ReplyDeleteSingapore noodles......my mostest favourite!!!!! Please find us a recipe!!!!
DeleteThis was ridiculously awesome! Never ordering it out again.
ReplyDeleteCan hardly wait to try it~~(^_^)
ReplyDeleteDoes it really call for 2tbs of sesame oil, that seems an awful lot as it has quite a strong flavour.
ReplyDeleteI like the flavor but yes it is quite strong. Feel free to start with a lower amount.
DeleteWhere can i get chili paste? Looked in my local market and none to be found!
ReplyDeleteTry the Asian markets.
DeleteWalmart carries it. Sirachi sauce. Its in a clear bottle and has a picture of a rooster on the front.
DeleteThis looks amazing! I know my bunch would love this! Im going to have to add it to our meal plan for this week!
ReplyDeleteI used sambal olek as my chili paste, and my this was delicious. The baked chicken makes a huge difference. Usually recipes require you to fry in a pan. At my first attempt I scorched the caramel, but the second attempt I succeeded. It was good.
ReplyDeleteThis is the best. I may never get takeout again it's so awesome. Thank you!!! I, too, added broccoli and sesame seeds. The chicken comes out perfect and the sauce is better than the Chinese restaurants serve.
ReplyDeleteI can't wait to try this. It is rare to hear of people liking a baked one as well as a fried one. Its on my list! Thanks!
ReplyDelete