Crispy chicken in a sweet and spicy sauce. (Gluten-free)
1 – 2 chicken breast – boneless, skinless
¼ cup corn starch*
2 tablespoon veggie oil
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
½ cup honey (You can also use Agave instead of honey, or half and half)
3-4 Thai Chili peppers finely chopped (keep seeds in for even more heat…adjust the amount of peppers depending on your spice level) Dried or fresh chilies work well in this recipe
2 tablespoons spoons of water
1 teaspoon rice wine vinegar
No nutrition information available
Mix honey, Thai chilies and water and set aside. Right before adding to the pan heat in the microwave for 10-20 seconds and mix well. This helps it “loosen” up a bit and makes it easier to pour into the pan or wok
Cut up chicken in bite size pieces.
In a medium bowl add the corn starch*, garlic powder, salt, pepper and chicken. Coat well and shake off any excess corn starch.
In a large skillet or wok heat 1 tablespoons of oil, add half the chicken and brown on both sides, about 5 minutes total. Place chicken on a paper towel lined plate. Repeat with second half of chicken and additional tablespoon of oil.
In the same skillet add the honey – chili mixture and bring to a boil for two-four minutes until the sauce reduces, thickens slightly and turns a nice caramel color. Add chicken back to the pan and coat well. Cook for an additional 2-3 minutes.
Serve over white or brow rice.
Its a bit sweet with a nice spicy finish.
If you can not have corn in your diet, both potato and tapioca starch work well
Both honey and agave or a mixture of the two work great. We have made this all three ways and have enjoyed them all.
Depending on how spicy you like your food, either remove the seeds for less heat or keep them in or add more chili peppers for more heat. We personally use about 5 chili peppers when we make it.
If using dried chili peppers, the best way to “chop” them is to take a small pair of kitchen shears and cut them in to small pieces.