Sticky Sweet Spicy Chinese Takeout Chicken

If you have a hankering for Chinese takeout but can’t get it satisfied, you’ll love this recipe. It’s quick, really tasty and exactly what it says: sticky, sweet and spicy. I added grated orange peel to the original recipe from the Dinner with Julie blog because I was thinking about the sticky orange chicken I used to get from the Hunan restaurant down the street from my Arlington VA apartment.

I increased the sauce ingredients because I like a lot of sauce. Don’t you hate it when there’s not enough sauce? I had enough to mix into my rice and broccoli. Next time I make this, I’ll probably add slivers of sautéed onion, bell pepper and carrot to the mix, just to make it more interesting. When I do that, I’ll add even more sauce ingredients.

I made Spicy Broccoli with Ginger and Garlic and rice to accompany the chicken. I jazzed up the rice a bit by adding sautéed onion, mushroom and garlic. Sauté the vegetables first and then add the water for the rice. After the water comes to a boil, add the rice, give it a good stir and let it cook.

Mmmmm, sticky goodness

Sticky Sweet Spicy Chinese Takeout Chicken

You’ll need a small saucepan, spoon, shallow bowl, large skillet with lid and spatula.

• 1-1/2 tablespoons brown sugar
• 1-1/2 tablespoons honey
• 1/4 cup plus 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 4-6 garlic cloves, crushed
• 2 teaspoons sriracha or other chile sauce, or to taste
• 1-1/2 teaspoons grated orange peel (almost a whole small orange)
• 5 skinless, boneless chicken thighs, cut into bite-sized chunks
• 1/4 cup flour
• canola oil
  

In a small saucepan, stir together the brown sugar, honey, soy sauce, ginger, garlic, chile sauce and orange peel in a saucepan. Bring to a simmer and cook until slightly reduced and syrupy. Stir occasionally.

In a shallow bowl, dredge or toss the chicken pieces in flour. Heat some oil in a heavy skillet set over medium-high heat. Add chicken and brown on all sides. Pour the sauce over the chicken, stir to coat, then cover and cook for a few minutes, until it’s cooked through and covered with a sticky glaze.

Original recipe: Erin’s Sweet, Spicy, Sticky Chicken, Dinner with Julie

Advertisement