January 9, 2013

Boneless Sweet and Spicy Chicken


  • 2 lbs. boneless chicken breast, cut into bite sized pieces
  • 1 cup Sherry wine
  • Oil for frying

  • 4 tablespoons all-purpose flour
  • 4 tablespoons corn starch
  • 1/2 cup water
  • 1/2 teaspoon baking soda

  • 1/2 cup butter
  • 1/4 cup hot sauce of choice
  • 1/2 cup brown sugar


  1. Cut the chicken breast meat into bite-size cubes and marinate in  wine for 20-30 minutes.
  2. Mix the batter in a bowl and add the chicken cubes into the batter.
  3. Shake off the extra batter before frying.
  4. Heat up cooking oil in a heavy bottomed skillet or wok and deep fry/saute  the chicken cubes until golden brown on both sides,  about 3-5 minutes per side. 
  5. Meanwhile, combine sauce ingredients and microwave (1 minute) or heat until sugar is dissolved. 
  6. Transfer the chicken out on a plate lined with paper towels to soak up the excess oil.
  7. Toss chicken with sauce. 
Serve as an appetizer or a meal.  Can be a great foundation for rice or stir fry. 

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