Sweet & Sour Sticky Sriracha Chicken
Not sure if you are aware of this, but I’m a Chinese food fanatic. I grew up eating a load of egg rolls, sweet n’ sour chicken and oodles of noodles in my wonton soup. It was a family tradition to go to our favorite restaurant for Chinese food every Sunday. Every waiter knew us and would give us extra goodies for free during the meal (mostly because my dad was a heavy tipper – so essentially he paid for the free food by bribing the wait staff).
During the drive downtown, (which seems like an eternity ago) I would sit quietly in the back seat of my parents car playing with the window handle – yes – I am THAT OLD – there were no power windows in the car. I would pull the handle up, and pull that handle down, pretending I was an elevator operator – YES – once again I AM THAT OLD – There were elevator operators in stores back then. I wanted to be ONE! I loved the fact you could wear a cool outfit complete with white gloves and take people UP and DOWN all freakin’ day long. Ultimately, I ended up choosing a different career path – which is a good thing because those elevator operators are all out of jobs now.
Which brings me to today. I am still obsessed with Chinese food but not always impressed with take-out. What’s better than ordering in? THIS CHICKEN! It is easy to make, tastes great and is one of my favorite recipes of all time.
- Baked Sweet & Sour Sesame Sriracha Chicken
- 4 large chicken boneless breasts, washed dried and cubed
- 1 cup cornstarch
- ½ tsp garlic salt & fresh ground pepper
- 2 - 3 eggs, beaten
- ½ cup sugar
- 5 tbls ketchup
- 1 - 2 tbls Sriracha
- 2 - 3 tbls honey
- ½ cup white vinegar
- 1 tbls soy sauce
- 1 tsp garlic salt
- 1 tbls hoisin sauce
- Mix all ingredients for sauce and set aside
- Preheat oven to 325F.
- Take a large plastic zip bag and place cornstarch, garlic salt and a few good turns of pepper.
- Add cubed chicken, zip bag and shake well. In a separate bowl beat eggs.
- Drop your cubed and coated chicken ( shake off excess cornstarch first) into eggs and mix well to coat the chicken. In a large non stick skillet heat 2 tbls of oil and heat to medium high.
- Fry chicken in batches just until golden on both sides but not cooked through.
- Place browned chicken into a 9 X 13 casserole dish. Once all the chicken is in pour sauce over. Bake in 15 minute increments for a total of 45 minutes.
- Baste with sauce on the 15 minute interval. Serve warm sprinkled with sesame seeds.
Trust me ……..this is 100 times better than take-out. Although I do have to say, sometimes it’s nice to dial for your dinner.