Spicy Orange Chili Chicken

 

When I tried to pull up this recipe a few days ago I couldn't find it anywhere on the blog.  How is it possible that I haven't shared one of my favorite Asian-inspired dinners with you yet?

This tasty chicken stir-fry is similar in flavor to Bonefish Grill's "Bang Bang Shrimp" and is quick and easy to whip up.  Plus, as a baked dish it has the flavor of stir-fry without the oil!

INGREDIENTS

For the chicken-
2 large chicken breasts, cut into 1 inch pieces.
3 eggs
2 tsp garlic salt
1/2 tsp hot sauce
1 cup of flour
1/2 tsp pepper

For the sauce-
1/2 cup of Mayonnaise
4-5 tbsp sweet chili sauce
1/2 cup orange juice (I freshly squeezed it because I forgot to buy orange juice!)
green onions/ chives for garnish

DIRECTIONS

Pre-heat the oven to 400F. Cut 2 large chicken breasts into approx. 1 inch pieces or bite sized pieces.

In a bowl, whisk together 3 eggs, a teaspoon of garlic salt and a touch of siracha (or Red Hot will work).  Add the chicken pieces to the egg and mix them around so that all they’re all coated in egg.

In another shallow bowl/dish, mix together a cup of flour, the remaining garlic salt and some black pepper together.  In small batches of 3-4 pieces, coat the egg drenched chicken pieces in the seasoned flour and place them on a foil lined baking sheet. 

Bake the chicken at 400F for about 15 minutes and them stick them under the broiler for another 5 minutes to brown them slightly.
 

While the chicken is cooking, you can mix together all the ingredients for the sauce. Half a cup of mayonnaise, 4-5 tbsp of Thai Sweet Chili Sauce and half a cup of orange juice. Whisk it all together until there are no more lumps.  Pour the sauce into a sauce pan and bring it to a gentle boil on medium-high heat.
 

Once the chicken is slightly browned and cooked through, add it to the simmering sauce. Mix it well so that all the pieces are coated in the sweet sauce. The flour on the chicken will make the sauce thicken and it’ll also start looking glossier and clearer.

Turn off the heat once the sauce reaches the desired thickness.  Garnish with some fresh chopped green onion/scallions or garlic chives. 

 

VERDICT

My favorite way to eat leftover rice is a mix of Thai chili sauce and Siracha similar to this recipe.  The sweet-hot flavor is a favorite in this house, and this chicken is always a hit!