If you are craving your favorite orange chicken from the Chinese take out restaurant, this is better than that. Make this Spicy Glazed Chicken that’s an healthier option for dinner!
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SPICY GLAZED CHICKEN OVERVIEW
Your HOTTEST Chicky just came back around. Do you think she looks fly on this plate? She’s glazed with a spicy flavor.
Do chickens even fly? I have been told that they do in short distances. Well this one happened to fly into my freezer from the grocery. That’s a short distance, right?
My mother has a small garden and decided to give me a grip load of some small red chilies (capsicum). These are wickedly spicy and will surely tingle your tastes buds.
Alot of Filipinos add these chilies to their white vinegar and use it as condiments for their meat. It’s great to use as marination. Anyhow, might as well add these chilies to some of my recipes and make something out of them.
My son, D loves the Orange Chicken from Panda Express. I wanted to mimic the idea and add some hot bold flavors. He is basically a meat eater, my mouth bomber. Their glaze is overly made from sugar and oil. Sooo unhealthy but yet so good for college students on the go. I figured he should save money and pack lunch for him.
Make the glaze in a bowl with the garlic, coconut aminos, ACV, brown sugar. Slit the red chilis open so it will infuse for that spicy flavor and add to the bowl. Set aside for a few. In another bowl, prep the cornstarch and water to moisten. I know! There will be lots of dishes to wash.
Grab a pound of chicken boobies that I cut into chunks, dipped in eggy coating, dusted with flour, cornstarch, garlic powder, Onion powder, and pepper. [Dip-Shake-Tap That!]
HOW TO MAKE THIS SPICY GLAZED CHICKEN Turn your stove on, get your pan ready, add your oil. Fry your chicks for 4 minutes per side until browned. Get your paper towels on point cause you’ll need to drain the oil from the fried chunks. Then, grab your pre-made glaze and simmer in a saucepan or what ever ghetto banged up saucepan you have. Feel me? After it’s thick, add the remaining cornstarch after 2 minutes. Glaze your chicky boobies and toss them up and down. They like that 😉 Make them look pretty. I added chopped spinach and a few red chilies. Serve with rice. For those who are health conscious, use brown rice or quinoa!
- 1 lbs Chicken Breasts
- Coconut Oil or Oil of choice
- 1 whole egg (beaten)
- ¼ cup Cornstarch, save 1-2 tbsp for the glaze
- ¼ cup All Purpose Flour
- Garlic Powder
- Onion Powder
- 2 cloves minced Garlic
- 3 bulbs Red chilies
- 2 tbsp Coconut Aminos (or Low Sodium Soy sauce)
- 1 tbsp Organic Apple Cider Vinegar
- 1 tbsp Brown Sugar
- 1 tbsp #HOTNESS
- Make the glaze in a bowl with the minced garlic, coconut aminos, ACV, brown sugar. Slit the red chilis to infuse the spicy flavor and add to the bowl. Set aside for a few. In another bowl, prepare the cornstarch and water then set aside.
- Cut chicken into chunks. Then beat the egg in a bowl for dredging. Mix flour, cornstarch, garlic powder, onion powder, and pepper in another bowl. Dredge the chicken chunks - egg mixture, flour mixture.
- Turn your stove on and add your oil. Fry the coated chicken chunks for 4 minutes per side until browned. Get your paper towels on point cause you'll need to drain the oil from the fried chunks.
- Grab your pre-made glaze and simmer in a saucepan. Once it's thick, add the remaining cornstarch after 2 minutes.
- Add the glaze to the chicken chunks and toss.
- Serve immediately with rice.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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