My Sweet and Spicy Garlic Chicken is better than take out! It takes a bit to make but the taste is out of this world! It is sweet, with a spicy kick. I like to make my sauce ahead of time and store it in the fridge. It is good for a lot of dishes, not just this one. You can add some to your stir fry, veggie medleys or anywhere you want a little sweet and spicy. It even makes a great dipping sauce!
This recipe originally appeared on Dishin' With Rebelle- http://dishinwithrebelle.com/sweet-spicy-garlic-ginger-chicken/
INGREDIENTS
Sweet Chili Sauce
- Sugar - ¾ Cup
- Rice Vinegar - ½ Cup
- Simply Asia Sweet Garlic Ginger Seasoning -3 tbsp
- Water - ¼ Cup
- Minced Garlic - 1 tbsp.
- Crushed Red Pepper Flakes - 1 tbsp.
- Corn Starch - 1 tbsp.
- Water - 1 tbsp
- Fish Sauce - ½ tbsp.
- Boneless/Skinless Chicken Thighs - 4 (cut up)
- Flour - 1 Cup
- Salt and Pepper - to taste
- Dissolve your corn starch into your 1 tbsp. water.
- In a small pan add your sugar, rice vinegar,sweet garlic ginger seasoning and water. Turn the heat to medium high and bring the mixture to a boil. Make sure the sugar is dissolved completely before going on.
- Add your finely minced garlic and red pepper flakes. Turn the heat up just a little until your mixture is bubbling and a brewing. Add your corn starch and stir until it starts thickening.
- Lower your heat to medium low and let it boil for about 3 to 5 minutes. Add your fish sauce.
- If you are making it a head of time, let mixture cool and then transfer to a jar or container with a lid. Refrigerate it. If you are using it immediately, transfer it to a small bowl until needed.
- In a large skillet heat your oil to 350 degrees.
- In a shallow dish mix flour, salt, and pepper. Dredge your chicken into flour mixture coating well. I like to let mine set for about a minute so the flour will adhere well. Drop your chicken into the hot oil, about 4 to 5 pieces at a time and fry until done. (keep your temperature steady at 350 degrees. I use a candy/deep fry thermometer) Do this for all the chicken and set aside on a plate with paper towels so it can drain.
- While your chicken is draining, pour off all but 2 to 3 tbsp of oil from your skillet. Add in 2 to 3 tbsp. of your sweet chili sauce and heat until it is bubbly. Stir in your chicken and let cook another 2 to 3 minutes, until your chicken is thoroughly coated. Be careful you do not burn the sauce! Serve on top of your favorite noodles or rice. I love using rice noodles because they lend a lightness to the dish!
