Here is another sweet and spicy Chinese chicken dish—Sriracha chicken. This chicken dish is deep-fried and gets most of its spice from Sriracha hot sauce and crushed red pepper flakes. The original recipe called for frying the chicken and then baking it in the oven, but I decided to fully fry it and then toss it with the sauce instead. The amount of heat in this recipe depends on the amount of sriracha sauce and crushed red pepper flakes you add. I only opted to add a small amount because I did not want it to be too spicy. This recipe goes great with brown rice and eggs rolls. Enjoy. Adapted from Mandy’s Recipe Box.
(Makes 4 Servings)
- 3–4 boneless skinless chicken breasts
- salt and pepper (to taste)
- 2 eggs
- 1 cup cornstarch
- oil (for deep frying)
- The ¼ cup of sugar
- 4 tablespoons ketchup
- ½ cup vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Sriracha hot sauce (to taste)
- crushed red pepper flakes
- In a medium bowl whisk together sugar, ketchup, vinegar, soy sauce, garlic salt, and Sriracha sauce, and crushed red pepper flakes. Set aside.
- Heat oil in a deep-fryer to 375 degrees. In a medium bowl beat the two eggs. Add the cornstarch to a shallow plate or pie dish. Season the chicken pieces with salt and pepper. Dip the chicken pieces first into the eggs and then roll in the cornstarch. Place chicken into the deep fryer, and deep fry the chicken pieces in batches at 375 degrees until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
- Pour the sauce mixture into a large saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes. In a large bowl toss the chicken with the sauce. Top with sliced green onions and sesame seeds.