Sweet and spicy chicken recipe
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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
Chicken strips are cooked in a sweet, sticky and spicy sauce made from brown sugar, honey, soy sauce, hot sauce, ginger and garlic. It's delicious served with freshly cooked rice.
3261 people made this
- 1 tablespoon dark brown soft sugar
- 2 tablespoons honey
- 4 tablespoons soy sauce
- 2 teaspoons chopped fresh root ginger
- 2 teaspoons chopped garlic
- 2 tablespoons hot sauce
- salt and pepper to taste
- 4 skinless, boneless chicken breast fillets, cut into 1cm strips
- 1 tablespoon vegetable oil
MethodPrep:10min ›Cook:12min ›Ready in:22min
- Mix together dark brown soft sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large frying pan over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Reviews & ratingsAverage global rating:(4260)
Reviews in English (3141)
This may be a daft question but I am an absolute beginner in cooking - what is hot sauce? I googled it but the first hit was a wiki page which claims there are thousands of varieties of hot sauce!Recipe looks delicious!-03 Sep 2012
Delicious!! It was a tough call for my hubby to decide whether to finish all the leftovers tonight or leave it for lunch tomorrow The only change I made was with the chicken, I cut up 4 chicken breasts into large chunks and coated them in 1/2 cup flour (that had the salt and pepper mixed it). I then browned them with the flour mixture on and followed the rest of the recipe to the 'T'. We love spicy food but the 2 Tbsp were a bit much so I cut it back to 1 Tbsp.StevenMcC- I always use Tabasco hot sauce but there are so many it doesn't really matter- enjoy trying different ones...though they are basically the same except for the extreme ones (ie- 100% Pain is the name of one we just tried a few weeks ago!).-06 Sep 2012
Lovely recipe! Very simple and very quick. I coated the chicken strips in flour first and I doubled the amount of sauce using some of the sauce to stir in with boiled rice. If your not used to hot food use half of the hot sauce (I used Tabasco). Will definitely be making this again!-10 May 2013
- 8 fresh long red chiles, such as Holland, seeded and coarsely chopped
- 5 small dried red chiles, such as chiles de árbol, seeded
- 2 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced
- 3 garlic cloves, coarsely chopped
- 3 small shallots, coarsely chopped, plus 4 medium shallots, thinly sliced
- 1 tablespoon water
- 1/2 cup plus 1 tablespoon vegetable oil
- 4 whole chicken legs, split into legs and thighs (3 pounds)
- Kosher salt
- One 14-ounce can unsweetened coconut milk
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
In a food processor, combine the fresh and dried red chiles, lemongrass, garlic, coarsely chopped shallots and water and process to a fine paste.
In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Season the chicken with salt and cook over moderately high heat, turning once, until browned on both sides, about 10 minutes. Transfer the chicken to a plate.
Reduce the heat to moderate and add the chile paste. Cook, stirring constantly, until the paste begins to stick to the bottom of the pan and brown, about 7 minutes. Stir in the coconut milk and return the chicken to the skillet. Cover partially and simmer over moderately low heat until the chicken is cooked through and the sauce has thickened, about 25 minutes.
Meanwhile, in a medium skillet, heat the remaining 6 tablespoons of vegetable oil. Add the thinly sliced shallots and fry over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
Transfer the chicken to plates. Add the lemon juice to the sauce and season with salt and pepper. Spoon the sauce over the chicken and sprinkle with the shallots.
Sweet and Spicy Crockpot Chicken
This simple recipe for sweet and spicy crockpot chicken combines sweet and sour sauce, barbecue sauce, and chicken in a five-ingredient recipe with a fabulous flavor. The chicken becomes meltingly tender when cooked in a slow cooker.
You can add any other vegetable to this recipe I added a chopped green bell pepper the last time I made it. A combination of different colored peppers would be wonderful in this dish. Sliced carrots, zucchini, or any Asian vegetable would be delicious too. The nice thing about cooking recipes like this one is that they are very tolerant. That means you can change things around and the recipe will still work. But be careful to follow the proportions of the basic recipe. If you add a lot of other ingredients, you'll need to increase the sauce amounts too.
This recipe can be as mild or as spicy as you'd like. If you like it mild, use a mild barbecue sauce. Make sure that you taste the barbecue sauce and sweet and sour sauce before you use it so you know that you like the flavors. If you like food spicy, use a spicy barbecue sauce, and add some minced jalapeño or habanero peppers to the crockpot. You can also add crushed red pepper flakes or cayenne pepper. Use as much or as little as you like.
Serve this easy recipe over hot cooked rice or hot cooked pasta. To complement the flavors of the dish, add a mild green salad or a fresh fruit salad for a cooling contrast. For dessert, something light is nice. An ice cream pie or a fruit dessert would be perfect.
Crockpot Sweet and Spicy Chicken Recipe
What Your Frugal Friends are Saying About this Recipe…
Stacie writes: “It has a kick, but it’s so good!”
- 2 medium-size yellow squash, diagonally cut into 1/3-inch-thick slices
- 2 medium zucchini, diagonally cut into 1/3-inch-thick slices
- 1 1/2 tablespoons olive oil
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 3/4 cup hot pepper jelly
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce (such as Tabasco)
- 8 chicken drumsticks (about 2 1/2 lb.)
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 400°F with an oven rack in center of oven and another oven rack 6 inches from heat.
Toss together squash, zucchini, olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer to an aluminum foil-lined rimmed baking sheet, and spread in a single layer.
Microwave pepper jelly in a large microwave-safe bowl on HIGH until melted, about 1 1/2 minutes, stirring every 30 seconds. Whisk in mustard, vinegar, honey, hot sauce, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove and reserve 1/4 cup of the pepper jelly mixture.
Add chicken drumsticks to remaining pepper jelly mixture in bowl, and toss to coat. Fit a wire rack over squash on baking sheet place drumsticks on rack. Bake in center of preheated oven until browned on top, 20 to 25 minutes. Turn drumsticks, and bake until browned on top and a meat thermometer inserted into thickest portion registers 165°F, about 20 minutes. Remove wire rack and drumsticks brush drumsticks with reserved 1/4 cup pepper jelly mixture.
Increase oven temperature to broil. Transfer baking sheet with squash to upper oven rack, and broil until tender and lightly browned, about 4 minutes. Sprinkle chicken and squash with parsley.
- 3 medium cloves garlic
- 2 teaspoons whole black peppercorns, coarsely ground
- 2 tablespoons minced cilantro stems
- Pinch of salt
- 2 tablespoons fish sauce (see Tips)
- ½ cup &#8220lite&#8221 coconut milk
- 4 pounds bone-in chicken drumsticks and thighs (about 12 pieces), skin removed, trimmed
- 1/2 cup rice vinegar or cider vinegar
- ½ cup sugar
- 1 teaspoon crushed red pepper
- 1 teaspoon minced garlic
- ¼ teaspoon salt
To prepare chicken: Combine garlic cloves, pepper, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
Preheat grill to medium. (No grill? See broiler variation, below.)
To prepare sauce: Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
Remove the chicken from the marinade. (Discard marinade.) Oil the grill rack (see Tips). Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 15 to 20 minutes.
Serve the chicken with the dipping sauce.
Make Ahead Tip: Prepare sauce (Step 3) and hold at room temperature for up to 4 hours.
Tips: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
Oil a grill rack before you grill to keep the food from sticking to the rack. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it may cause a flare-up.)
Broiler Variation: Preheat broiler to high. Place chicken in a roasting pan and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 8 minutes more.
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- Coarse salt and ground pepper
- 4 chicken leg quarters (2 1/2 pounds total)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)
- 3 garlic cloves, minced
- 3-inch piece peeled fresh ginger, sliced into rounds
- 1 can (28 ounces) diced tomatoes
- 1/2 cup raisins
In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes flip and cook 2 minutes.
In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).
For a crispy crust, sear seasoned chicken thighs in butter for about 2-3 minutes. Press with the back of the spatula, so that the Chicken thighs are almost flat on the skillet.
This ensures the chicken is seared evenly. Then lower the heat and cook slowly for another couple of minutes for the chicken to cook through.
Ingredients for Sweet and Spicy Chicken thighs
Sweet & Spicy Chicken Bites
These chicken bites are both sweet and spicy thanks to a sticky 5-ingredient sauce! Serve over cauliflower or traditional rice and with veggies for an incredible meal or offer them to guests as an appetizer.
These chicken bites have some heat, some sweetness, and boy oh boy just wait until you try this easy sauce!
You’ll only use 5 simple ingredients to create the sauce. It’s surprisingly simple for something that is so addictively delicious. If you lick the remaining sauce off your plate I won’t blame you. I’ll probably be doing it too.
And hey guess what? This entree is completely dairy-free, gluten-free, and Paleo. It’s quick and filled with truly nourishing ingredients. That’s a win to me!
To start, cut your chicken breasts into 1-inch pieces. This will help your chicken cook quickly and evenly.
Then sauté them in little oil so they’re browned but not quite cooked through.
Stir together your sauce ingredients. Pour the sauce (it will be thin at this point) into the skillet with your browned chicken. Let that sauce simmer for five minutes. It will bubble as it thickens and reduces.
That’s it! The finished sauce will be sticky and cling beautifully to each chicken bite. Ahhh it is SO GOOD!
You’re welcome to adjust the heat in this recipe by increasing or decreasing the amount of sriracha you use in the sauce. I personally wouldn’t increase the crushed red pepper flakes though. A little of that goes a very long way!
Place chicken pieces on a broiler pan coated with cooking spray.
Combine all the spices in a small bowl, and generously smear all over chicken pieces. (You can adjust seasoning to taste.)
Broil for 10 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well.
Remove chicken from oven (it is now skin-side down) and brush 1/4 cup honey mixture on chicken. Broil 1 minute.
Remove chicken from oven and turn over. Brush with remaining honey mixture.
Broil 5 additional minutes or until chicken is done.
Side dishes that pair well with this are sautéed brussels sprouts, quinoa with diced fruit (such as peaches) in it, whole wheat couscous and a green salad, braised cabbage, rice mixed with mushrooms, and a tossed salad with citrus vinaigrette.
You can make your own basic chili powder by simply mixing together the following: 1 teaspoon paprika, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon oregano, and 2 teaspoons garlic powder. Store in an airtight container.