‘Sweet Heat’ Chinese Chicken
|My heart. Love, love, love her!|
I have a delicious new recipe for y’all today! This Chinese Sweet Heat Chicken was SO amazingly delicious! We adore Chinese food! Uncle Bee was skeptical of it at first:
|He loves when I experiment in the kitchen 🙂
He shouldn’t have doubted me! He loved it and so did the rest of us! It had a subtle spiciness, but it was balanced out nicely by the brown sugar. We served it over our favorite fried rice and not a speck of it was left!!! Give this one a try!
- 2 chicken breast, diced raw
- 2 eggs
- Vegetable Oil for frying
- 1 cup chicken broth
- 1/3 cup hot wing sauce (I used franks)
- 2 Tbsp unsalted butter
- 1 cup light brown sugar
- 1 Tbsp apple cider vinegar
- 2 Tbsp soy sauce
- sesame seeds and green onions for garnish if desired
Put enough cornstarch in a ziplock plastic bag to coat the chicken. Put bite sized chicken pieces in the bag and shake to coat. Place coated chicken in the refrigerator for at least 10 minutes to help the cornstarch adhere to the chicken. When ready to fry, whisk 2 eggs in a bowl. Pour vegetable oil in a large skillet or wok, and turn heat to medium high. Dredge the chicken in the egg and drop chicken in hot oil. Lightly brown the chicken, you don’t have to cook it all the way through, because it will continue cooking in the sauce. Remove chicken to a paper towel covered plate to drain. Pour off all of the oil. Add chicken back to the pan. Pour in chicken broth, hot wing sauce, butter, apple cider vinegar, soy sauce and brown sugar. Bring to a boil then reduce heat to a simmer. Simmer for 15 – 20 minutes uncovered stirring occasionally until sauce is reduced and thickened, coating the chicken well. Garnish with green onion and sesame seeds if desired. Serve over rice. We love it over fried rice! Enjoy!