Chinese Chicken
A flavorful and satisfying dish featuring tender chicken pieces coated in a savory, slightly sweet sauce with a hint of heat.
Equipment
- Large Skillet
- Mixing Bowls:
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts cut into 2-inch cubes
- 1/4 cup tamari or soy sauce or coconut aminos if soy-free
- 1/4 cup water
- 1 cup whole wheat flour or cassava or all-purpose flour for coating
- 4 tablespoons coconut oil or avocado oil for frying
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon red pepper flakes use 1/2 teaspoon for a milder flavor
- 2 tablespoons rice vinegar unseasoned
- 2 tablespoons honey or maple syrup as an alternative
- 1/4 cup tamari or soy sauce or coconut aminos
- 1/2 cup water
Instructions
- Cut chicken into even pieces and marinate in tamari and water for at least 15 minutes, or up to a few hours.
- In a small bowl, combine minced garlic, grated ginger, and red pepper flakes.
- In another bowl, whisk together rice vinegar, honey, tamari, and water for the sauce base.
- Remove chicken from marinade and dredge in flour until fully coated.
- Heat oil in a large skillet over medium heat. Add chicken pieces and cook until golden brown, about 3-4 minutes per side.
- Transfer cooked chicken to a plate, keeping the browned bits in the pan.
- Add garlic, ginger, and red pepper mixture to the pan and sauté for about 30 seconds until fragrant.
- Pour in the sauce mixture and scrape up the brown bits. Let it simmer until it thickens slightly.
- Return chicken to the pan, tossing until coated in the sauce.
- Serve immediately with your favorite sides.
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Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.