Try this Sweet and Spicy Chicken recipe, or contribute your own.
- pinch of salt
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- for the sauce
- green onions
- 1 red bell pepper
- 1/2 cup of raw honey
- 1 lbs. of chicken
- 1/2 cup of oil
- 5 tbsp coconut amino
- 1/2 tsp apple cider vinegar
- for the breading
- 3/4 cups arrowroot flour
- 2 eggs + 1 tsp water
- other
- red pepper flakes (use to taste)
- Carbohydrate 83.828605062548 g
- Cholesterol 0 mg
- Fat 112.49499259475 g
- Fiber 5.76969995537434 g
- Protein 1.99872750021303 g
- Saturated Fat 7.35392000617806 g
- Serving Size 1 1 recipe (778g)
- Sodium 162.968166667835 mg
- Sugar 78.0589051071736 g
- Trans Fat 5.21043125419007 g
- Calories 1339 calories
Step-by-step
- Cut the chicken into cubes. Set aside.
- In a small bowl, mix together the ingredients for the sauce. Set aside.
- In another small bowl, beat the egg and water. Set Aside.
- In another small bowl (I know, it's a LOT of small bowls), pour the arrowroot flour.
- Now it's time to use all the small bowls, yay! One at a time, dip the chicken cubes into the egg mixture and then the arrowroot flour. Set aside on a plate.
- Heat the oil in a large skillet on medium-high heat.
- Place the chicken in the now heated skillet, (stir occasionally) until it's browned on all sides.
- Carefully, drain most of the oil into a mug (you can discard this later).
- Pour the sauce over the chicken until it's boiling.
- Once it's boiling, bring the heat to low and simmer for 10 minutes.(Stir occasionally)
- Slice the bell pepper and add to the chicken for 2 minutes.
- Top with diced green onions and red pepper flakes and serve. Bon Appetit!
Should the starch go on before or after the egg wash? Home kitchens frequently encounter this procedural confusion when breading proteins for quick pan-frying. Arrowroot starch requires precise handling compared to standard wheat flour, acting differently under high heat due to its root-derived composition. Achieving optimal crispness without burning demands careful attention to pan temperature and moisture control.
- Maintain skillet temperature near medium-high during the initial browning phase to set the arrowroot coating without scorching the natural sugars.
- Drain excess cooking oil thoroughly before introducing the liquid sauce ingredients to prevent splattering and maintain proper reduction consistency.
- Simmer the sauce mixture over low heat for exactly ten minutes to allow the honey and coconut aminos to concentrate properly.
- Introduce sliced bell peppers during the final two minutes of simmering to preserve their crisp texture while warming through.
Proper starch adhesion dictates the ultimate success of pan-fried glazed poultry. Controlling moisture levels on the meat surface prevents the coating from sloughing off during the fry.
