Sticky, Sweet, and Spicy Chinese Chicken
If you are anything like me and my family, you are a HUGE fan of Chinese food—from spicy chicken and egg rolls to sushi, noodles, soups, and everything in between! So, it is IMPERATIVE that I bring you some of your favorite Chinese restaurant-inspired dishes, like my Sticky, Sweet, and Spicy Chinese Chicken recipe, so that you can make your favorites at home!
Equipment
- 1 large skillet
- 1 Paper towel lined plate/platter
Ingredients
- 5 cups boneless skinless chicken breast cut into bite size pieces
- 1/2 cup hoisin sauce plus 1 tablespoon
- 1/4 cup oyster sauce
- 2 tablespoons spicy Szechuan sauce
- 1 tablespoon soy sauce low sodium
- 1/3 cup brown sugar
- 2/3 cup water
- 1 cup corn starch
- 1 tablespoon sriracha
- Avocado oil You will add 2 tablespoons when you first start cooking chicken and add a tablespoon every time you think that your pot/pan is getting dry while pan frying your chicken pieces.
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- Chopped green onions for garnish at the end.
- Sesame seeds for garnish/presentation
Instructions
Making the chicken:
- First, cut your boneless, skinless chicken breasts into bite size pieces.
- • Second, place some corn starch into a bowl to dip your chicken pieces into.
- • Third, put avocado oil into a heavy bottomed pot or skillet and let it get warm over medium/medium high heat.
- • Next, dip your individual pieces of chicken into the corn starch and shake off the excess.
- Then, place the coated pieces of chicken into the pot with avocado oil.
- • Fry the chicken pieces until brown and crispy on one side and then turn over.
- When your chicken pieces are crispy and golden, take them out and place them on a paper towel lined plate.
- • Continue frying your chicken pieces until all of them are done. (If your pot/pan seems to need more oil in between batches of chicken, add more avocado oil one tablespoon at a time.)
Making the sauce:
- First, clean out the pot/pan that you fried your chicken in and place back on a low heat.
- Second, add the hoisin sauce, oyster sauce, Szechuan sauce, soy sauce, brown sugar, sriracha, and water.
- Third, mix all of the ingredients together and bring to a boil.
- As soon as the sauce gets to a boil, turn it off.
Putting it all together:
- Add all of the fried chicken pieces to the pot and toss carefully in the sauce making sure that all of the chicken is coated.
- Lastly, sprinkle the chopped green onions on top and serve with fried rice!