Spicy Breaded Chicken Coated In A Glaze

4
Servings
25m
Prep Time
6m
Cook Time
31m
Ready In


"This is a really good dish you can make it as spicy as you like. This can be served as a main dish with cooked rice or as an appetizer"

Original recipe yields 4 servings
OK
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (188.5 g)
  • Calories 321.2
  • Total Fat - 4.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 96.4 mg
  • Sodium - 1115.3 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 13.8 g
  • Protein - 38.1 g
  • Calcium - 29.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

TO MAKE & COOK THE CHICKEN


Step 1

Combine the flour with the cayenne in a bowl. Dredge chicken in flour mixture, shaking off any excess. In a skillet, fry the chicken in oil over medium heat until golden brown and crispy. Remove the chicken to paper towels to drain the oil, then place back into the skillet, leave in skillet while making the sauce.

TO MAKE THE SAUCE


Step 2

Meanwhile, in a saucepan, combine sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger; and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness.

Step 3

Pour sauce in the wok and stir to coat chicken. Stir in green onion and chili flakes. Remove from heat and serve with cooked white rice.

Tips & Variations


No special items needed.

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