Spicy Breaded Chicken Coated In A Glaze
Recipe: #27596
August 17, 2017
Categories: Chicken, Appetizers, Christmas, Fathers Day, Game/Sports Day, New Years No Eggs, Non-Dairy, Boneless Pieces, Spicy, Kosher Meat, Chicken Dinner, more
"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"
Ingredients
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- FOR SAUCE
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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
Step by Step Method
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
No special items needed.