More Spicy than Sweet Honey Sriracha Chicken
So far my recipes have really stuck to the title “30-minute gourmet” in their prep, cook time, and cleanup. Unfortunately, this recipe is just 30-minute gourmet. It can be prepared in 30 minutes, but you will have to kick it into high gear, which shouldn’t be an issue if you have dinner around the corner and need something fast.
With that being said, this recipe also differs from previous posts in that it is not incredibly versatile, but that does not mean it is any less delicious. It is a hybrid between Chinese takeout chicken and homemade breaded chicken. Because it is baked, it does not have the same crunch that takeout might, but it is healthier since it is not deep fried. If you want that crunch, just fry the coated chicken in very hot oil in batches until very lightly browned, let dry on a paper towel, and then fry again until golden brown. This does require a large pot and either tongs or a slotted spoon.
As for this recipe, the sauce is very flavorful and relatively spicy (depending on your tolerance) so I like to pair it with rice and sometimes broccoli to really get as much of the takeout experience as I can. This might just be an old wives tale, but I am pretty sure the spice in the sauce can help reduce cold symptoms, but don’t quote me on that. Also, seasoning the chicken before it is dredged helps give it flavor beyond just the sauce-coated exterior. Especially if you have big pieces, this will help keep those meaty centers from being bland.
Cleanup for this will take at least another 15 minutes, so I suggest planning this recipe appropriately. It can work wonders, but if you are looking for 30-minute gourmet because you will have 25 minutes to make a meal, put this recipe on the shelf for now and come back when you have enough time that you won’t be screaming at chicken to cook faster.
Now for the recipe:
1lb chicken breasts or thighs, cubed about 1-inch
1/2 cup all-purpose flour
3 eggs, whisked
3 cups Panko bread crumbs (I use Japanese style)
3/4 teaspoon sugar
1 pinch white pepper
1 pinch salt
green onions & sesame seeds (for garnish)
4 tablespoons olive oil
5 cloves of garlic, minced
8 tablespoons soy sauce
6 tablespoons sriracha
6 tablespoons honey
8 tablespoons water
1/4 teaspoon red pepper flakes
Preheat the oven to 400 degrees fahrenheit. Toss the chicken with the sugar, salt, and white pepper. Place the flour in one bowl, the whisked eggs in a second bowl, and the bread crumbs in a third. In batches, coat the chicken in the flour, soak in the egg, and then coat in the bread crumbs. Line the chicken on a baking sheet and place in the oven. Cook until lightly brown on the outside and fully cooked, about 15 minutes.
While the chicken is cooking, heat the olive oil in a large saucepan. Add the garlic and cook for about 1 minute. Whisk the soy sauce, sriracha, honey, water, and the red pepper flakes together. Add to the saucepan and cook for about 2 minutes until the sauce has thickened. Set aside over low heat until ready to toss with the chicken.
When the chicken is finished cooking, toss with the sauce. Garnish with green onions and sesame seeds if desired and serve immediately.