August 17, 2017
Dinner, Main Dish, Poultry,
Chicken, Appetizers, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Father's Day, Game/Sports Day, New Years, Weeknight Meals, Skillet, Stove Top, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Kosher Meat more
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"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"
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.
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.
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.
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