Sweet & Spicy Chinese Chicken
This entree is a blend between orange chicken & General TSO, it has the perfect amount of sweetness to it and its also spicy!
You can serve this with steamed rice or veggies.. I prefer steamed rice so I can soak up the remaining sauce with the rice.
This was also cooked within 30 minutes so its perfect for a weeknight when you don't have time to cook something so elaborate. This recipe was also extremely affordable because i already had everything.
(serves 4 people)
3-4 chicken breasts (cubed)
salt & pepper to taste
1/2 cup cornstarch
1 1/2 cup of water
4 tablespoons Sriracha
3 tablespoons Sambal Oelek (chili paste)
1 cup soy sauce
5 garlic cloves, minced
2 tablespoons honey (you can always add more depending how sweet you want it)
1 teaspoon red pepper flakes
1/2 cup of sugar
2 tablespoons corn starch + 2 tablespoons cold water (optional)
In a medium sauce pan, stir in all the sauce ingredients, except the cornstarch until it boils. In a small cup add the cornstarch and 2 tablespoons of cold water and mix well. Add the cornstarch to the sauce and reduce heat to low. ( At this point I like to taste the sauce, and if its too spicy I just add more honey, or if its too sweet I add a bit more Sriracha)
Add the cubed chicken, salt, pepper and 1/2 cup of cornstarch in a ziploc back or a bowl, whichever is easier for you. Mix the chicken well with the cornstarch and set aside.
In a large pan or skillet, add oil over medium heat. Add chicken and sauté until chicken is brown or has cooked. Add the sauce and let it simmer for a couple of minutes.
Serve over steamed rice and sprinkle some sesame seeds!