My sweet & spicy chicken recipe

So yesterday on the radio show, I started talking about how I made sweet and spicy chicken for my family last Sunday, and it seems like a few people might be interested in the recipe.

I originally found this in a cookbook (forget which one), and have made it several times with some adjustments over the years. Every time I cook it, there are zero leftovers

What you need:
- One boneless Chicken breast per person
- Sriracha hot sauce
- Olive oil
- Soy sauce
- Ground ginger
- Garlic powder
- Honey
- Flour
- Brown Sugar

Optional:
- Onions
- Green peppers
- Sesame seed
- Parsley

To cook:
- First, make the sauce. For each chicken breast that you use, you'll need 1/8 cup of soy sauce, 1 tablespoon of honey, 1 tablespoon of Sriracha, 1 teaspoon of ground ginger, 1 teaspoon of garlic powder, and 1/2 tablespoon of brown sugar. Mix this all together, and then put it on the stove. Bring it to a boil, and then reduce the heat to let it simmer (covered). Stir once in a while so it doesn't burn.

- As an optional step, chop up some onions and green peppers (how much is to your liking). Then place them on a pan with a little bit of olive oil, and then cook until tender.

- Second, prepare the chicken. Cut it into bite-sized chunks and lightly cover them in flour.

- Third, heat a little bit of olive oil in a pan, and then add the chicken. Cook over medium heat until the chicken is cooked. For me, I just keep stirring the chicken until I don't see any pink. After the chicken is cooked, pour the sauce on top along with the onions & green peppers, and let this simmer over low heat for about 10 minutes.

- And you're done! As an added bonus, sprinkle parsley and sesame seeds on top for more visual appeal. Also, rice is a must for this dish.

Bonus tips:
- I love the sauce for this dish, so if you follow the directions above, you'll have a lot of it. If you don't want a lot of sauce, you can safely reduce the ingredients for it by half.

- Also, it's very, very spicy! Depending on your taste and on your guests, you may want to reduce the Sriracha to just 1/2 tablespoon per chicken breast (or even just a teaspoon). It'll still be spicy, but mild-mannered guests won't burn their tongues!

I'll try making a meatless version of this tomorrow. Or the weekend. Hopefully it turns out as awesome.

Lava wrote:I'll try making a meatless version of this tomorrow. Or the weekend. Hopefully it turns out as awesome.

Tell me how that goes and what changes you make!

@Nate - Thanks for posting this, because it was just enough inspiration to cook something for the week. (Yeah, I make stuff in bulk so that it lasts a week.)


Deviations :
I used paneer instead of chicken (I'm not saying it's a meat substitute, just that I really love it. )
- Shallow-fried the paneer cubes in a spoon of olive oil and a slightly larger amount of butter till you had that just-crispy outside.

Followed the rest of it; except I added ginger-garlic paste instead of the individual ingredients and I added water towards the end of cooking to increase the volume and squirted a little soy and Sriracha (I love this!) sauce to balance flavours.
Cooke vegetables : I added carrots, onions and capsicum to this.

And I had this with jeera (cumin) rice. (I used sona masoori/ponni rice. I know types of rice can make a huge difference, but this is what I had at home).

And proof:

Spoiler

Image-1.png (201.35 KiB) Viewed 400 times

It's really awesome sauce/gravy thing! You guys should totes try it.

This was incredibly delicious. That sauce is great! My nieces thought it was too spicy so I added about a half cup of Dr. Pepper to it, and it made it more sweet, and slightly thinner. It's better without the Dr. Pepper.

Lava ->> That looks great! I might try making that, though I've never cooked anything with paneer before.

Paracosm ->> I actually ran into that exact same issue (just substitute nieces for nephews) last year. When I made it this time around, I cut the Sriracha by a little more than half. Still spicy, but they loved it this time around.

How spicy is spicy, and what kind of spicy are we talking about? My poor, poor stomach needs to know!

I would say pretty spicy, and it's a sinus-y sort of spicy. It's not painful hot, it's tasty hot.