Sweet and spicy Chinese chicken

Name: Sweet and spicy Chinese chicken
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: 5 tablespoons spoons of vegetable oil, more if needed; 2 eggs lightly beaten; 3 table spoons cornstarch; 10 tablespoons all purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Tablespoon garlic powder; Table spoon onion powder; Table spoon paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon msg; 3 chicken breast chopped into bite sized pieces; Table spoon sesame oil; 2-4 cloves garlic finely minced; 1 inch ginger grated; Table spoon rice vinegar; 2 tablespoons spoons honey more if you like sweet; 2-3 tablespoons chili garlic sauce. (Vietnam style); 1 table spoon chili crisp. Avoid if you don’t like spice; 1-2 tablespoons ketchup. I use one cause I don’t like as much sweetness; 2 tablespoons brown sugar; 5 tablespoons soy sauce

Curt March @cookman707

Easy weekday Chinese chicken. Can easily be made sweeter rather than spicy. I like spice.

Inspired by: https://www.kitchensanctuary.com/crispy-sesame-chicken-sticky-asian-sauce/#responce

Easy weekday Chinese chicken. Can easily be made sweeter rather than spicy. I like spice.

Inspired by: https://www.kitchensanctuary.com/crispy-sesame-chicken-sticky-asian-sauce/#responce

Curt March @cookman707

Easy weekday Chinese chicken. Can easily be made sweeter rather than spicy. I like spice.

Inspired by: https://www.kitchensanctuary.com/crispy-sesame-chicken-sticky-asian-sauce/#responce

Easy weekday Chinese chicken. Can easily be made sweeter rather than spicy. I like spice.

Inspired by: https://www.kitchensanctuary.com/crispy-sesame-chicken-sticky-asian-sauce/#responce

Saved

Ingredients

45 min

3 servings

Chicken and dredge
5 tablespoonsspoons of vegetable oil, more if needed
2eggs lightly beaten
3table spoons cornstarch
10 tablespoonsall purpose flour
1/2 teaspoonsalt
1/2 teaspoonblack pepper
Tablespoongarlic powder
Table spoononion powder
Table spoonpaprika
1/2 teaspooncayenne pepper
1/2 teaspoonmsg
3chicken breast chopped into bite sized pieces
Sauce
Table spoonsesame oil
2-4 clovesgarlic finely minced
1 inchginger grated
Table spoonrice vinegar
2 tablespoonsspoons honey more if you like sweet
2-3 tablespoonschili garlic sauce. (Vietnam style)
1 table spoonchili crisp. Avoid if you don’t like spice
1-2 tablespoonsketchup. I use one cause I don’t like as much sweetness
2 tablespoonsbrown sugar
5 tablespoonssoy sauce

Saved

Steps

45 min

1

Cut chicken into bite sized pieces. Prepare the egg in one shallow bowl and the cornflour in another bowl. Add the flour, salt, black pepper, garlic powder, onion powder, paprika cheyen pepper and msg in a separate larger bowl.
2

Dip chicken in cornflour then the egg wash. Make sure all areas of chicken are covered. Finally dunk in the seasoned flour and set aside.
3

Heat up oil in large pan or skillet and begin frying the chicken (may need two batches) turning often until brown and crispy. 6-12 minutes.
4

Add all of the sauce ingredients to a separate hot wok stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the fried chicken in and toss in the sauce to coat. Cook for 1-2 minutes. Can leave on low heat for a while before serving if you need.
5

Serve over white rice with sesame seeds and green onion.