Fried Chicken with Chili Sauce
Try this Fried Chicken with Chili Sauce recipe.
Try this Fried Chicken with Chili Sauce recipe.
- 2 green onions chopped
- 2 tbsp. soy sauce
- 2 tbsp. sake
- 2 tbsp. water
- 1/2 tsp. grated ginger
- 5 skinless & boneless organic chicken thighs (1 package from rinsed, pat dry, cut into small pieces
- 1 1/2 cup corn starch (more or less)
- 2 + cups oil for deep frying (i use canola oil)
- 3 tbsp. cilantro stems discarded and chopped
- 1/2 cup (8 tbsp.) sweet chili sauce
- Carbohydrate 7.42843333333333 g
- Cholesterol 0 mg
- Fat 0.0851666666666667 g
- Fiber 1.32800003608068 g
- Protein 1.79366666666667 g
- Saturated Fat 0.0325033333333333 g
- Serving Size 1 1 -4 (84g)
- Sodium 524.356666666667 mg
- Sugar 6.10043329725266 g
- Trans Fat 0.0239433333333333 g
- Calories 35 calories
Step-by-step
- In a medium bowl, combine sake, soy sauce and ginger, and marinate the chicken in it. Keep in the fridge for 30 minutes.
- Heat oil in a wok over medium high heat. Prepare corn starch in a small bowl.
- When the oil is hot (Tip: You put a chopstick in the oil and when you see the bubbles around it, it’s ready!), dredge a piece of chicken in corn starch. Make sure chicken is all covered by the corn starch so when you put the chicken into the wok, oil won’t splatter.
- Place 5-8 chicken slowly into the wok. Do not crowd the wok.
- Deep fry the chicken over medium to medium high heat for about 6-8 minutes. If the chicken gets brown too quickly, take it out and lower the heat a little bit and put it back in. You want to make sure inside the chicken is cooked through.
- When the chicken is cooked and nicely brown, take it out from oil and place it on paper towel. Repeat this process until all the chicken is done.
- In a frying pan, combine the sauce ingredients, green onions, and cilantro and mix over medium heat.
- When the sauce is bubbling, add the chicken and coat well with the sauce.
- Garnish with cilantro and Serve immediately.
My Go-To Weeknight Dinner: Crispy Fried Chicken with a Zing
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I need meals that are quick, easy, and satisfying – and this fried chicken with chili sauce recipe absolutely fits the bill. It's become a staple in our house, a delicious and surprisingly simple dish that the whole family enjoys.
The beauty of this recipe lies in its adaptability. I often adjust it based on what's in my fridge. Sometimes I add a little extra ginger for a spicier kick, or I swap out the cilantro for some fresh basil. The key is to not be afraid to experiment! The basic ingredients are readily available, and the process is straightforward enough that even a novice cook can master it.
The initial marinade is key to tender, flavorful chicken. I usually marinate the chicken while I’m prepping the other ingredients or even the night before for maximum flavor infusion. The cornstarch coating ensures a beautifully crisp exterior, and the chili sauce adds a sweet and savory punch that balances the richness of the fried chicken perfectly. It's a delicious combination of textures and tastes that keeps everyone coming back for more.
The best part? Leftovers are just as delicious the next day! I often pack the leftover chicken for lunch, and it’s a welcome break from the usual office fare. The chili sauce adds a delightful kick to even a simple salad. Its versatility makes it ideal for lunch boxes or a simple quick meal for a busy week night. This is a true win-win!
Beyond the convenience, this recipe is a wonderful opportunity to share a meal with loved ones. The aroma alone is enough to gather everyone around the table. The joy of sharing a home-cooked meal, filled with laughter and conversation, is something I cherish. In fact, I've started making this recipe on the weekend to avoid the pressure of making this on a busy week night. Cooking and sharing a meal should be joyous, not a chore.
So, if you're looking for a quick, delicious, and family-friendly recipe that will become a weeknight staple, look no further. This fried chicken with chili sauce is a guaranteed crowd-pleaser. Give it a try – you won't be disappointed!
Tips and Variations:
- For extra crispy chicken, double-fry it. Fry once until cooked through, then again for a few minutes until extra golden and crispy.
- If you don’t have sake, you can substitute it with dry sherry or even chicken broth.
- Feel free to experiment with different types of chili sauce, such as sriracha or gochujang, to adjust the level of spiciness.
- Add other vegetables to the chili sauce, such as bell peppers, mushrooms, or carrots, for extra flavor and nutrients.
- Serve the fried chicken with rice, noodles, or your favorite side dishes.
This recipe is more than just a meal; it's a testament to the power of simple ingredients transformed into something truly special. It's a dish that reflects my philosophy on cooking: make it delicious, make it easy, and most importantly, make it with love.
