So, I was at the dollar store buying some Valentines Day props and stumbled upon these cute mini Chinese takeout gift bags. And I thought how cute will it be if you do a little appetizer for a Valentines Day party that’s Asian inspired. Plus I’ve been wanting to share this recipe for a while, I’ve been making it for years but recently stumbled upon a food blog called Damn Delicious and where she shares a super cool technique.
She adds the cornstarch first and then dips it into the egg to fry. This is brilliant because it doesn’t let the chicken stick to on another, where as the cornstarch gets so sticky when frying. I thought that was such a clever technique. This recipe was also inspired by her delicious Baked Sweet and Sour Chicken, check it out here.
Baked Sriracha Chicken
9 Chicken thighs
1 1/2 cup oil (for frying)
Salt and pepper to taste
2 tbsp cornstarch
3/4 cup of sugar
1/2 cup apple cider
1 tbsp soya sauce
2 tbsp Sriracha
1/2 tsp garlic powder
Preheat oven to 350 degrees F.
In a medium side bowl, whisk together 3/4 cup of sugar, 1/2 cup of cider, chilli flakes, soya sauce, Sriracha and garlic powder. Set aside.
Start by cutting the chicken into bite size (0.5-1 in) pieces and place into a medium sized bowl.
Once all chicken is cut, add in salt, pepper and 2 tbsp of cornstarch. Mix together.
Get a large baking pan lined with parchment paper ready.
In a small bow, beat 2 large eggs.
In a large wok, heat 1 1/2 cup of oil at high heat.
Start by dipping a handful of chicken into the eggs and into the hot frying pan. Give it a good mix and let them fry until lightly golden, place them into the baking pan.
Pour sauce on top of chicken, give it a good mix and bake in the oven for 40 mins.
Enjoy with a warm cup of white rice, you can find my rice recipe here.
Recipe Inspired by Damn Delicious: http://damndelicious.net/2014/01/18/baked-sweet-sour-chicken/