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Chinese Chicken Recipe - This Silly Girl's Kitchen

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57 views2 pages

Chinese Chicken Recipe - This Silly Girl's Kitchen

Uploaded by

Niwatori Farm
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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4/24/24, 6:35 PM Chinese Chicken Recipe - This Silly Girl's Kitchen

Chinese Chicken Recipe


This Chinese Chicken Recipe is quick-fried tender diced chicken glazed in a sweet and garlicky
brown sugar soy sauce! So impressive but easy enough for any weeknight meal.

Course Main Course


Cuisine Asian

Prep Time 10 minutes


Cook Time 20 minutes
Total Time 30 minutes

Servings 2 servings
Calories 413kcal

Ingredients
0.5 pound chicken breast boneless, skinless
1 tablespoons cornstarch
1 tablespoons all purpose flour
0.5 teaspoon garlic powder
0.25 teaspoon onion powder
0.13 teaspoon pepper
vegetable oil for cooking
thinly sliced scallions for garnish
sesame seeds for garnish

For the sauce


0.5 tablespoon vegetable oil
1 cloves garlic minced
0.13 cup soy sauce
0.5 Cup light brown sugar packed
0.5 & 0.25 teaspoons rice wine vinegar
0.25 teaspoon black pepper

Instructions
1. Cut the chicken into 1-inch bite-sized pieces. Place the chicken in a bowl and add the
cornstarch, flour, garlic powder, onion powder, and black pepper. Toss until all the chicken
pieces are coated.
0.5 pound chicken breast, 1 tablespoons cornstarch, 1 tablespoons all purpose flour,
0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.13 teaspoon pepper

2. In a skillet with deep sides, add enough oil to go about ½ inch up the side. Heat over medium
heat until hot. Place about half of the chicken into the oil, in a single layer, and make sure no
pieces are touching. Allow the chicken pieces to get brown on all sides, turning as needed.

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4/24/24, 6:35 PM Chinese Chicken Recipe - This Silly Girl's Kitchen

This takes about 5-7 minutes. When chicken is cooked through to 165°F, place them on a
paper-towel-lined plate. Cook the remaining chicken and set aside.
vegetable oil for cooking
3. You can make the glaze while cooking the chicken. Place the vegetable oil into a small
saucepot over medium heat. Add in garlic until fragrant, stirring constantly, for 30 seconds.
0.5 tablespoon vegetable oil, 1 cloves garlic

4. Whisk in the soy sauce, followed by the brown sugar, vinegar, and pepper. Continue to whisk
until the brown sugar is well combined, and bring to a simmer.
0.13 cup soy sauce, 0.5 Cup light brown sugar, 0.5 & 0.25 teaspoons rice wine vinegar,
0.25 teaspoon black pepper

5. Simmer the sauce until thickened to a syrup consistency, this will take about 10 minutes but
keep an eye on it, so it doesn’t burn, stirring every minute or so. When simmering, it WILL
bubble up from the sugar, do not be alarmed. If it looks like it will overflow, you can take it off
the heat until it dies down, then put it back on.
6. In the same skillet you cooked the chicken, wipe out any excess oil that is left over. Place the
chicken back in the pan over medium heat and pour the glaze over it. Toss chicken with the
glaze until everything is coated. Serve over steamed rice or with your favorite sides, garnish
with optional sliced green onions and sesame seeds.
thinly sliced scallions, sesame seeds

Notes
Use chicken thighs or chicken tenderloins in place of chicken breast.
This can be frozen, see above on how to do that.
You can cook the chicken in different ways, see some of my ideas above.
This can easily be doubled or tripled to feed a crowd.
The sauce is ready when it is a caramel consistency and coats the back of a spoon.

Nutrition
Calories: 413kcal | Carbohydrates: 63g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated
Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 958mg | Potassium:
550mg | Fiber: 0.5g | Sugar: 54g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

Chinese Chicken Recipe Recipe found on https://thissillygirlskitchen.com/chinese-chicken-recipe/ *All nutritional information is


approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.

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