Wednesday, October 9, 2013

Tiny Spicy Chicken

Do you have family favorites that sometimes fall by the side, forgotten? This recipe had been forgotten until my husband recently requested it for his birthday dinner. I was happy to oblige, and made a small little tweak to keep the spicy factor down for our daughter.

Tiny Spicy Chicken

2 lbs chicken, chopped into bite-sized pieces (boneless, skinless thighs are my favorite)
Cornstarch and flour, about 2 TB each, to coat

Toss the chicken in equal parts cornstarch and flour, then pan fry in a neutral oil until starting to brown. Remove from pan and place on paper towel-lined plate. Then place in a 9x13 baking dish.

1 C sugar
3/4 C ketchup
5 TB brown sugar
3 TB soy sauce
3/4 C white vinegar
3/4 C chicken broth
1 1/2 TB sriracha sauce
1 1/2 TB cornstarch

Whisk all ingredients together, making sure cornstarch is well dissolved, and pour over chicken in baking dish. Bake at 350° for 35-45 minutes, until sauce is thickened and bubbly.

Family Friendly Adaptation

Basically this requires you to use two pans and add the sriracha to only part of the sauce.

Divide chicken into two portions (depending on desired spicy/mild ratio) and place in oven safe dishes. Omit sriracha from sauce and pour enough sauce over mild chicken to coat. Then add sriracha to remaing sauce (using less sriracha, based on how much sauce is remaining), then pour over chicken for the spicy servings.

We serve it with fluffy white rice and sesame sauteed green beans.

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