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Chinese Spicy Chicken

September 1, 2012 by mandyrecipebox

 

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: Mandy Bird
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.
3.5.3208
Caution: This really is hot! So start with a little bit and stir it around and taste it before adding more. 

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Filed Under: chicken Tagged With: chinese food, spicy

Comments

  1. Lesa @Edesias Notebook says

    September 1, 2012 at 11:30 am

    Looks great, Mandy, but why do you call it "tiny"?

  2. Jennifer @ Peanut Butter and Peppers says

    September 1, 2012 at 10:33 pm

    Yum!! This looks fantastic!!

  3. April says

    September 2, 2012 at 4:58 am

    Okay, this looks simply fan-dang-tastic. I can't wait to try it! I'm curious about the tiny too…

  4. Hayley @ The Domestic Rebel says

    September 3, 2012 at 3:37 pm

    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. Jen Grantham says

    September 4, 2012 at 4:46 pm

    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

  6. Carole says

    September 6, 2012 at 7:45 pm

    Hi there. This week&#39;s Food on Friday is all about chillies and other spicy stuff. So it would be great if you linked this in. This is the <a href="http://caroleschatter.blogspot.co.nz/2012/09/recipes-chilli-food-friday.html&quot; rel="nofollow"> link </a>. Have a good week.<br /><br />PS I am following you now. If you like Carole&#39;s Chatter it would be great if you followed me back.

  7. Janet says

    September 8, 2012 at 2:00 am

    Thanks for the recipe, this looks so good!

  8. Aubrey says

    September 8, 2012 at 7:35 am

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

  9. Ali @ JamHands.net says

    September 10, 2012 at 2:43 pm

    Thank you so much for linking up last week at <a href="http://www.jamhands.net/search/label/Recipe%20Sharing%20Monday%20Party&quot; rel="nofollow">Recipe Sharing Monday</a>. The new link party is now up and I&#39;d love it if you joined us again. Have a great week!

  10. Jocelyn says

    September 11, 2012 at 1:50 am

    We love Chinese take out, but I think I will love making this at home even more. That stuff is super hot, but oh so good!!!

  11. Michelle says

    October 11, 2012 at 1:33 am

    Making this for the 2nd time in a month… Love the hint of spice the siracha gives!!

  12. Chinese food Brisbane says

    December 6, 2012 at 1:06 pm

    Wow what a nice work! It looks wonderful and this combo sounds nice too.

  13. bottoms-up-Ranch says

    March 30, 2013 at 3:11 am

    This is FANTASTIC! This went in our favorites folder after the first bite. Thanks for a great recipe!<br />

  14. chinese delivery portland says

    September 4, 2013 at 12:49 am

    Like general Tso&#39;s chicken, this is one of tastiest recipe to try. It tastes so good.

  15. Beth says

    February 17, 2015 at 6:11 am

    My husband would LOVE this!

  16. Kristen @ A Mind Full Mom says

    February 17, 2015 at 7:04 am

    Chinese food is one of my favs as well. This looks like a great recipe.

  17. heather @french press says

    February 17, 2015 at 9:08 am

    Mandy, this sounds incredible! we love it hot

  18. Melanie | Melanie Makes says

    February 17, 2015 at 11:03 am

    I want all the spicy food – this sounds delicious!

  19. Catherine says

    November 18, 2015 at 4:57 am

    Dear Mandy, your spicy chicken sound fantastic and it looks better than takeout! What a splendid dish. xo, Catherine

    • mandyrecipebox says

      November 18, 2015 at 7:19 am

      Thanks so much, Catherine!

  20. Donna Parry says

    March 20, 2016 at 12:38 pm

    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

    • mandyrecipebox says

      March 20, 2016 at 5:08 pm

      I use regular white vinegar but you could use rice vinegar as well.

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