POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE

Poultry Essentials: Spicy Anything Chicken Sauce image

This recipe is all about the sauce . Use it on any chicken... thighs, legs, breasts, bone-in or boneless, skin-on, or skinless, chopped up, or whole. It is the sauce that makes the big difference, and it is a really BIG difference. The reason I choose a recipe for cubed chicken is that I wanted to give you a something to use...

Provided by Andy Anderson !

Time 45m

Number Of Ingredients 19

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Ingredients

PLAN/PURCHASE
THE CHICKEN
1 lb chicken breasts, boneless, skinless
1/4 c flour, all-purpose variety
grapeseed oil, or other non-flavored variety, as needed
THE SAUCE
1 tsp toasted sesame oil
2 clove garlic, minced
1 tsp ginger powder
2 Tbsp flour, all-purpose variety
1/2 c tamari sauce, or liquid aminos
1/3 c filtered water
2 Tbsp fresh clover honey, more if you want it sweeter
salt, kosher variety, to taste
black or white pepper, freshly ground, to taste
OPTIONAL ITEMS
red pepper flakes
sriracha sauce
additional veggies

Steps:

1. PREP/PREPARE
2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
4. Gather your ingredients (mise en place).
5. Cut up the chicken into bite size pieces.
6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
10. Remove from the pan and drain on paper towels.
11. THE SAUCE
12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
14. I wanted a bit more heat, so I added some red pepper flakes.
15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
17. PLATE/PRESENT
18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
19. Keep the faith, and keep cooking.