Chinese sweet & spicy boneless chicken bites
Sunday football games call for the chicken bites most of the time in my house. My oldest one much like me loves sweet and spicy combination, so I make full bowl and serve it with side of refined rice and salad. Maybe it's not the most healthiest thing, but out of the whole week we indulge on Sunday and just eat what our heart desire. I am not frying food that often and I'm always trying to bake instead, but this was one of those days that I needed fried food and craved it excessively.
Good news is that my close to be 7 year old, 2 weeks ago decided to kick his healthy lifestyle and start to eat fresh veggies. I was stunned when he ate full bowl of fresh broccoli, carrots and cauliflower. I am still in denial that it was not a dream, because for the first time ever he asked me to cut florets so he could eat it. I mean, really? It's not that I am not happy but I just hope that this healthy kick lasts for a long, long time.
What can I tell you about this recipe...hm! Except that it's addicting and so good!
I am not going to make a claim that this is recipe for General Tso's chicken, but it is pretty darn close in taste and texture. It is sticky, sweet, spicy and so delicious especially if you pair it with refried rice. I could eat this every single day and be happy camper, but like I said I cut the fried food to maybe twice a month and bake or saute instead, that goes for a meat too. Not that I am going vegetarian, but out of the whole week I am preparing meatless meals 4-5 days a week.
Chinese sweet & spicy boneless chicken bites
- 1 pound chicken breast (you can use boneless chicken thighs)
- 1 tablespoon light soy sauce
- 1 egg, lightly beaten
- Few pinches of salt (to taste)
- Cornstarch, as needed (or flour)
- Oil for frying
- 1 Tbs. Chinese rice vinegar
- 2 tsp. Chinese rice wine or dry sherry
- 1/2 Tbs. Sugar
- 1 tsp. Hoisin sauce
- 1 tsp. Chili paste or sauce
- 3 Tbs. chicken broth
- 1 tsp. ginger, minced
- 2 Garlic cloves, minced
- 1 teaspoons cornstarch or flour for thickening sauce,
- Soy sauce to taste
- Small dried red chili peppers, according to taste
- Green onions, chopped
- Toasted Sesame seeds
- Cut the chicken into about 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken by turning it few times.
- Combine the sauce ingredients in a bowl, stirring to dissolve the sugar and set aside.
- Heat the oil in a wok or frying pan to between 350 and 360 degrees Fahrenheit. Drop the chicken cubes into the hot oil; ADD few pieces at a time, and deep-fry until golden and crispy ( about 4 minutes). Remove the chicken cubes and drain on kitchen paper towel.
- Drain and clean out the wok or frying pan and heat a tablespoon of oil. When the oil is hot add the dried chili peppers. Stir-fry until aromatic (about a minute or less).
- Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned, take it only the chicken out on a clean paper towel, leaving chili peppers in the wok or frying pan.
- Give the sauce a quick stir and add into the middle of the wok. If you added cornstarch or flour to the sauce, stir it continually until it thickens, add soy sauce until it reaches your desirable taste.
- Put the chicken back in the wok and mix it with the sauce. Cook and stir for another 2 minutes, until the chicken is nicely coated with the sauce.
You can use this sauce for shrimp or ground beef meatballs.
You do NOT have to fry chicken, you can saute it or cook it however you like and add in the sauce. I tried it many times and it was great!
Add enough SOY sauce to please your own taste buds, that goes for the chilies as well.
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Happy Veteran day and week ahead!
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