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This sweet and heat-packed chicken gets super crunchy and then gets covered in a gooey sauce that’s got just the right blend of sweet and spicy. You can whip it up in under half an hour. Grab some noodles, a pile of fluffy rice, or whatever sides you’re into and you’re set for a cozy, filling dinner!
Irresistible Takeout-Style
I spent ages grabbing sweet and spicy chicken from the local spot until I decided one night to just give it a shot myself. Now the smell of ginger and garlic fills the house and that sticky sauce comes out just how I want it—only fresher. The icing on the cake? My version’s ready faster than delivery ever is!
Stuff to Grab
- Brown Sugar: Makes it sweet—pick lighter or darker for more or less richness.
- Hot Sauce: Go with your go-to brand and turn up the spicy level.
- Soy Sauce: Gives deep, savory flavor with lots of umami.
- Rice Vinegar: Tangy and slightly sweet, perfect for balancing everything out.
- Red Pepper Flakes: Brings that fire to the table.
- Ginger: Chop it fresh for a zippy kick and bold aroma.
- Garlic: Freshly chopped for a serious flavor punch.
- Oil: Fry with canola for a crunchy, golden outside.
- Cornstarch: Rolls the chicken in this first for that crispy coating.
- Chicken: About a pound of boneless, skinless thighs—cut them into big bite-sized pieces.
Let's Dive In
- Add Chicken and Sauce
- Pop the chicken back into your pan, stir it so each bit’s coated, pour in the sauce, and cook till it gets thick. Dish it up hot.
- Cook Aromatics
- Pour out extra oil but leave a spoonful in the pan. Toss in the garlic, ginger, and red pepper flakes, cooking gently while mixing so nothing burns.
- Fry the Chicken
- Turn up the heat, add oil, then fry your chicken chunks till they’re crispy and golden. Let them drain on a towel.
- Mix the Sauce
- Mix rice vinegar, soy sauce, your favorite hot sauce, a splash of water, brown sugar, and a little cornstarch in a bowl and set close by.
- Coat the Chicken
- Toss the chicken pieces in cornstarch so everything gets a nice, even coat.
Nailing It Every Time
Messing around with this chicken showed me a few key things. If you want it crispy, don’t skip the cornstarch and fry your chicken in batches. Also, freshly chopped garlic and ginger really take the flavor up a notch—totally worth it!
Tasty Ways to Serve
I usually scoop this over hot rice because it soaks up every drop of that crazy good sauce. If I’m feeling fancy, steamed broccoli or snap peas go great on the side for a fresh pop. Leftovers hardly ever last—everyone always grabs seconds if there's any left for later!
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Frequently Asked Questions
- → What's the purpose of cornstarch on chicken?
- Cornstarch gives the chicken a crisp finish when fried and works to thicken up the sauce. Make sure it's spread evenly over the pieces.
- → Why cook spices and garlic first?
- Warming garlic, ginger, and chili flakes separately lets them release their flavors fully. Keep the heat low—they burn quickly.
- → Why save some oil for later?
- That bit of oil reserved after frying adds richness while infusing the sauce with the cooked chicken's flavor.
- → When is the sauce ready?
- After stirring for half a minute to a minute, the sauce will thicken, stick to the chicken, and look glossy.
- → Can I skip the dried peppers?
- You don't have to include them if you'd like it milder. The dish stays full of flavor without the peppers.