Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Chinese Spicy Chicken

by

 

Chinese Spicy Chicken is often referred to as Tiny Spicy Chicken because it’s in tiny pieces. Probably because it’s so spicy that you need small bites at a time!

Remember how I told you that Chinese food is my favorite? Well, I did and shame on you for forgetting this very important fact about me. I made Sweet and Sour Chicken a while ago and it’s one of my favorite meals that I make. My husband isn’t one for sweet dinners. Like Sweet and Sour Chicken. Or those Swedish Meatballs. Or any meat that’s sweet. It frustrates me. Why can’t he like exactly the same foods as I do? But then I say to myself, “Self, if that were the case, there would be less for you.” Duh. It just means when he is gone to WY, I can make all my favorite foods that he doesn’t like. And they are all for me.

But then I decided to be nice and make this dish for him. He does like Tiny Spicy Chicken. It is the same as Sweet and Sour Chicken, only less sweet and has a fire kick to it.

Chinese Spicy Chicken
 
Print
Author:
Serves: 4-6
Ingredients
  • Chicken
  • 3-4 boneless chicken breasts
  • salt & pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • ¼ cup canola oil
  • Spicy Sauce
  • ¼ cup sugar
  • 4 tbsp ketchup
  • ½ cup vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic salt
  • Sriracha Hot Sauce to taste
  • Red Pepper flakes
Directions
  1. Preheat the oven to 325 degrees.
  2. Rinse your chicken breasts in water and then cut into cubes. I like my chicken partially frozen when cutting. It makes it easier. Season with salt and pepper to taste.
  3. Dip chicken into the cornstarch to coat then dip into the eggs.
  4. Heat ¼ cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish.
  5. Mix all of your Spicy Sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
  6. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. Sprinkle with Red Pepper flakes before serving.
Caution: This really is hot! So start with a little bit and stir it around and taste it before adding more. 

Comments

  4. Haha I remember when I had NO idea what sriracha sauce was and I picked it up thinking I could handle the heat (I love spicy!) and after adding a HUGE heaping TABLESPOONS of it in my dish, my mouth was crying. Seriously. Now I know how potent it is, I still like using it–but sparingly 🙂 this looks awesome! I love Chinese takeout at home 🙂

  5. Looks delicious! Can&#39;t wait to try it soon. Found you from the Chef in Training link party. I&#39;m your newest follower.<br />Jen @ CraftyMisAdventures.com

  8. I saw this picture on a link party and my mouth instantly started watering! I am making this recipe very soon. Thanks for sharing.

  20. mandy this looks wonderful and I plan to make it tomorrow. What kind of vinegar do I use in the sauce? Cider, white or rice vinegar? Thanks

POPSUGAR Select PLUS

Privacy Policy