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Asian Aromatic Chicken

Asian Aromatic Sweet & Pungent Chicken

Print Recipe
This Asian Sweet and Pungent Chicken has a delicious, tangy, sweet, and pungent glaze that combines aromatic Asian spices, and crispy-coated tender chicken, which will leave you craving more.
Course dinner, main entree, Supper
Cuisine Asian
Keyword Aromatic Chicken, Asian Aromatic Shrimp, Asian Chicken, Sweet and Pungent Chicken
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Author lauracoufal1

Equipment

  • 1 Wok

Ingredients

Combine Sauce Ingredients:

  • 1/2 cup Ketchup
  • 1 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1 tbsp Freshly grated ginger
  • 2 tbsp Cooking sherry Or white wine
  • 1/2 tsp Crushed red pepper flakes

Prepare the Chicken:

  • 2 pounds Boneless chicken breast Cut into bite-sized pieces or 1-inch strips
  • 1/3 cup Canola or vegetable oil For frying chicken
  • 1 cups Corn starch

Add Remaining Ingredients to Wok:

  • 2 Green onions chopped
  • 1 tbsp Sesame seed
  • 1 tbsp Sesame oil
  • 1 tbsp Minced fresh garlic or bottled minced garlic

Instructions

For the sauce:

  • In a bowl, combine the ketchup, cooking sherry, red pepper flakes, grated ginger, sugar, and salt.  Mix well and set aside.

For the chicken:

  • Heat the wok with half the oil (about 2 1/2 tbsp) on high heat until hot.
  • Cut chicken into bite-sized pieces or 1 inch strips.
  • Using a gallon-sized zip-loc bag, add cornstarch and chicken to bag and shake until coated evenly. Shake all excess cornstarch off chicken and fry 1/2 the chicken in canola or vegetable oil. Cook until lightly browned and chicken is cooked through. Turn chicken as needed to brown all sides. Set aside to drain on a plate lined with paper towels. Cook the remaining chicken following the same steps.

Combine All Ingredients:

  • Add sesame oil, garlic, green onion and, red pepper flakes to wok and cook for 1 minute. Pour the prepared sauce back into the wok with the cooked onion and garlic and cook and stir until heated. Add the chicken, carefully stir, and cook for 2 more minutes until heated through.
  • Serve over prepared sticky rice.

Notes

  • I usually prepare about 5 cups of rice for the chicken.
  • I serve this meal with steamed broccoli seasoned with 1 tsp of olive oil and chicken bullion.
  • You can use more or less of the red pepper flakes depending on your preference for spiciness.
  • Use caution stirring the chicken as you cook it so that the coating does not fall off into the wok.