Description
Mouthwatering sweet and spicy chicken promises a flavor explosion from Mexican culinary traditions. Rich marinades and bold spices create an unforgettable dining experience you’ll crave again and again.
Ingredients
Scale
- 500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- ¼ cup honey
- ¼ cup soy sauce (low-sodium)
- 2 tbsps rice vinegar (or apple cider vinegar)
- 2 tbsps ketchup
- 1 tbsp sriracha (adjust for spice level)
- 1 tbsp brown sugar
- 2 tbsps cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sesame seeds
- 2 green onions, sliced
- 1 tbsp cornstarch + 2 tbsps water (for thickening)
Instructions
- Coating Preparation: Envelop chicken pieces in a seasoned cornstarch mixture, ensuring complete and uniform coverage with salt and black pepper for a crisp protective layer.
- Searing Process: Heat vegetable oil in a large skillet over medium-high temperature. Carefully introduce coated chicken, transforming each piece into a golden-brown masterpiece through strategic rotation, cooking until perfectly crisp and fully done.
- Sauce Creation: Combine honey, soy sauce, rice vinegar, sriracha, ketchup, brown sugar, minced garlic, and grated ginger in a mixing bowl. Whisk ingredients into a harmonious, flavor-packed liquid that will elevate the dish’s complexity.
- Sauce Development: Transfer sauce to the same skillet, introducing a cornstarch slurry to build viscosity. Simmer and reduce, stirring continuously to develop a rich, glossy consistency that clings perfectly to the chicken.
- Final Integration: Reunite crispy chicken with the reduced sauce, gently tumbling to ensure complete flavor absorption. Allow the ingredients to meld, creating a tantalizing fusion of sweet, spicy, and savory notes.
- Garnish and Presentation: Adorn the dish with a sprinkle of toasted sesame seeds and finely chopped green onions, adding visual intrigue and a burst of complementary flavors. Serve alongside steamed rice, noodles, or a vibrant vegetable medley to complete the culinary experience.
Notes
- Coat Chicken Carefully: Ensure even, light cornstarch coating by patting chicken dry before dredging to achieve maximum crispiness and prevent soggy texture.
- Control Heat Precisely: Maintain medium-high temperature to create golden-brown exterior without burning, using a heavy-bottomed skillet for consistent heat distribution.
- Balance Sauce Complexity: Adjust spice levels by modifying sriracha quantity – less for mild, more for intense heat; taste and adjust seasoning before final coating.
- Prevent Sauce Separation: Whisk cornstarch slurry thoroughly and add gradually to avoid lumps, creating smooth, glossy sauce that clings perfectly to chicken pieces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 18 g
- Sodium: 570 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 70 mg