Asian Chili Chicken Recipe

4      Reviews by:    Johnny Davis   Asian Chili Chicken Recipe pan fries chicken breast and coats the breast with a sticky sauce of sesame oil, garlic, ginger, red pepper flakes, sriracha, soy sauce, honey and lime juice in creating this delicious chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Chinese    Servings:4 Nutrition facts:434 calories24.2 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   30 Minutes Total Time:   45 Minutes

INGREDIENTS

• 2 8 oz chicken breasts, skinless and boneless
• 1/2 tsp each salt and pepper
• 1 1/2 Tbl. rice flour or all-purpose flour
• 1 1/2 Tbl. vegetable or canola oil
• For the Sauce:
• 2 tsp sesame oil
• 2 garlic cloves, minced fine
• 1 tsp red pepper flakes
• 1/2 cup water
• 3 Tbl sriracha hot sauce
• 1 Tbl soy sauce
• 1/4 cup honey
• 3 Tbl lime juice
• For garnish: (optional)
• lime wedges
• green onion, sliced thin
• sesame seeds
• fresh chilis

DIRECTIONS

• Cut breast horizontally to form 4 steaks total. Sprinkle breasts with salt and pepper. Coat breasts with flour, shaking off excess.
• Pan fry chicken by placing oil into a large skillet over high heat. Add chicken and cook for two minutes. Using tongs, turn breasts over and cook for two more minutes. Check internal temperature of breasts with an instant read thermometer to ensure a temperature of at least 165°F. Remove breasts to a plate.
• Allow the skillet to cool a little. Turn temperature to medium high. Add sesame oil to heat. Add garlic and ginger and cook for 15 seconds. Add red pepper flakes and cook for 30 seconds until garlic is golden. Turn heat to medium high.
• Add water, sriracha, soy sauce and honey and stir well scraping base of skillet to dissolve all golden bits in the liquid. Simmer two minutes to reduce syrup. Add lime juice, simmer 30 seconds or until syrup has thicken back to a thick syrup. Add chicken to coat. Serve and garnish as desired.

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