Friday, June 14, 2013

Chinese Spicy Chicken

After work today, KK and I are heading to Wellesley for his college friend's wedding.  Although the soon-to-be-newlyweds live in NYC, they met during their college days at MIT and Wellesley, so the Boston-area has a special place in their hearts.  On Friday, they are hosting a dessert reception with champagne and sweets for guests travelling to Massachusetts early.  Since the wedding isn't until the early evening on Saturday, KK and I plan to explore Wellesley, and have lunch with my "Aunt" Patty who lives nearby.  The wedding ceremony is planned outside, next to Lake Waban on the Wellesley campus, so keep your fingers crossed for good weather!!

This Chinese Spicy Chicken is very similar to a recipe I previously posted for Sweet and Sour Chicken.  The key differences - less sugar and more spice! Just as I did with the Sweet and Sour Chicken, I doubled the sauce ingredients (represented below already) to prevent the chicken from getting too dry.  I prepared brown rice to serve with this meal, using ¾ cups dry rice with 1 ½ cups water.  It resulted in a nice sauce-to-rice ratio! The picture below looks like mostly rice, but I promise there's chicken in there! I think I've mentioned it before, but we have a very powerful oven, so I had to reduce the cook time significantly.  The original suggested cook times are still below, but I only needed to cook the chicken for 32 minutes, turning two times (12-10-10).  Don't hesitate to slice open one of the chicken pieces to see if it's cooked through or starting to look a bit dry.  One final warning - if you tend to avoid super spicy food, consider reducing the amount of Sriracha sauce used in the sauce, or make Sweet and Sour Chicken instead!

Chinese Spicy Chicken
Adapted from Mandy's Recipe Box
Time: 1 hour 15 minutes (varies based on cook time)
Serves: 4

Chicken Ingredients

1 to 1 ½ lb. chicken breasts, cubed
Salt & pepper, to taste
1 cup cornstarch
2 eggs, beaten
¼ cup canola oil

Sauce Ingredients
½ cup sugar
8 tbsp ketchup
1 cup vinegar
2 tbsp soy sauce
2 tsp garlic salt
2 tsp Sriracha Hot Sauce
Red Pepper flakes, to taste

1. Preheat oven to 325 degrees.  Grease a 9x13 baking dish and set aside.

2. Season chicken with salt and pepper to taste.

3. Pour cornstarch into a medium bowl.  Separately, whisk eggs together in a large bowl.  Dredge chicken in the bowl of cornstarch, ensuring its thoroughly coated, then dip it into the eggs.

4. Heat oil in a large skillet over medium-high heat.  Cook chicken until browned on all sides, but not cooked through, 5-10 minutes.

5. Mix sauce ingredients together in a bowl.  Place chicken into prepared baking dish and pour sauce evenly over the chicken.

6. Bake for 1 hour, turning and stirring the chicken and sauce mixture every 15 minutes.  If desired, combine with rice and serve.

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