Description
Crispy baked chicken gets tossed in a sweet, savoury chili sauce with crunchy cashews and colourful vegetables. It has just enough Sriracha to wake things up without making the whole dish painfully spicy.
Ingredients
Units
Scale
Marinade
- 5 medium chicken breasts, cut into bite-sized pieces
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice wine
- 1/2 cup water
- 2 tbsp sesame oil
- 3 to 4 tbsp Sriracha chili sauce
- 1/2 tsp salt
- 5 garlic cloves, grated
- 3 tbsp fresh ginger, grated
- 2 tbsp cornstarch
Chicken Coating
- 1 cup flour
- 2 tbsp ground ginger
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
Egg Wash
- 2 eggs
- 2 tbsp water
Sauce
- 1/4 cup water
- 1/2 cup sugar
Vegetables and Garnish
- Chopped red pepper
- Baby corn
- Snow peas
- Toasted cashew nuts
- Sliced spring onions
Instructions
- In a large bowl, whisk together 1/2 cup low-sodium soy sauce, 1/2 cup rice wine, 1/2 cup water, 2 tbsp sesame oil, 3 to 4 tbsp Sriracha chili sauce, 1/2 tsp salt, 5 grated garlic cloves and 3 tbsp grated fresh ginger. Don’t add the cornstarch yet.
- Measure 1/4 cup of the marinade into a separate bowl or small container and set it aside. This portion will be used for the chicken, while the remaining marinade will become the cooked sauce.
- Place 5 medium chicken breasts, cut into bite sized pieces, into a large resealable bag and pour in the 1/4 cup reserved marinade. Seal the bag, gently massage the marinade into the chicken and refrigerate for about 40 minutes.
- For the coating, combine 1 cup flour, 2 tbsp ground ginger, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp black pepper and 1/2 tsp cayenne pepper in a large resealable bag. Give it a good shake so everything is evenly mixed.
- Whisk 2 eggs and 2 tbsp water together in a shallow bowl.
- Remove the chicken from the marinade, letting any excess drip off. Dip each piece into the 2 egg wash mixture, then place it into the bag with the 1 cup flour coating. Seal the bag and gently toss until the chicken is well coated. You may need to do this in batches so the pieces don’t stick together.
- Arrange the coated chicken pieces in a single layer on a wire rack set over a foil-lined baking tray. Bake at 350⁰F (175⁰C) for about 10 minutes, turning the pieces if needed for even cooking.
- Switch to the grill or broiler for a few minutes to crisp the outside. Keep an eye on it because the coating can go from nicely crisp to too dark pretty quickly.
- While the chicken cooks, whisk 2 tbsp cornstarch into the remaining marinade until completely smooth.
- Add 1/4 cup water and 1/2 cup sugar to a large, heavy-bottomed pan. Bring to a boil and let it bubble for only 1 to 2 minutes, stirring as needed so the sugar dissolves.
- Slowly add the remaining marinade mixed with 2 tbsp cornstarch, stirring gently. Bring the sauce to a gentle simmer and cook until it thickens and looks glossy.
- Add the chopped red pepper, baby corn and snow peas and simmer for about 5 minutes, or until the vegetables are cooked but still have a little bite.
- Add the baked crispy chicken pieces and gently toss everything together. Simmer for another 5 minutes, allowing the chicken to soak up some of that sauce.
- Scatter toasted cashew nuts and sliced spring onions over the top. Serve hot with steamed Jasmine rice.
Notes
Prepared, tried, and tested by Vashnee
Nutrition
- Serving Size: 1
- Calories: 597
- Sugar: 18.7 g
- Sodium: 1070.7 mg
- Fat: 17.5 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 57.5 g
- Fiber: 8.7 g
- Protein: 53 g
- Cholesterol: 170.6 mg
