Sticky Spicy Chicken

Last week we went out to dinner with some friends.  Paul ordered the Sticky Spicy Chicken appetizer and I frowned.  However, I did try a little bit (not much because I had a 14oz steak to eat) and really liked it but could only have a little bit.  This is my version of Sticky Spicy Chicken.  You can make this healthier by baking it in the oven until golden.  I deep fried my chicken.


1 pound boneless, skinless chicken breasts, cut into chunks or strips
2 large eggs, beaten
1 cup Panko

 For the sauce:

1/4 cup soy sauce*
1/4 cup honey
4 cloves garlic, minced
1 tbsp. brown sugar
1 tbsp. hot sauce
2 green onions, thinly sliced
Chilli peppers (optional)


Working in batches, dip chicken into eggs, then dredge in Panko, ensuring it is evenly coated.  Preheat oil in a deep fryer.  Add chicken one piece at a time. Cook until golden. In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, brown sugar, ginger and hot sauce until slightly thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. Serve immediately, garnished with green onions and cut up chilli peppers.

* This dish is on the salty side if you use regular soy sauce. I like it like that, but if you prefer    less salt, substitute the soy sauce with low sodium soy sauce.


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