I have a confession to make. I like food court Chinese food more than the authentic version. There, I’ve said it. Judge me if you must, but I happen to like greasy sauce laden high sodium familiar dishes that I remember from my childhood.
Sadly for me, we live in a neighbourhood with a plethora of authentic Asian restaurants. They’re always busy and the reviews online rave about them. I’m sure they’re great but I’m too picky of an eater, and am too much of a chicken to try the unknown.
Speaking of chicken (ahem), I found this recipe online a year or so ago and fell in love with it. Unsurprisingly it fits the bill of food court Chinese food. I’ve made it a couple of times and it was an hit each time. The chicken has a sweet yet spicy flavour combination that I can’t get enough of. It’s permanently made its way into our meal rotation.
- 1lb boneless, skinless chicken breasts, cut into 1 inch chunks
- freshly ground black pepper, to taste
- 1/2 c cornstarch
- 2 large eggs, beaten
- 1/4 c vegetable oil
- 3/4 c honey
- 1/3 c buffalo sauce (i used frank’s)
- 1 Tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
DirectionsPreheat oven to 325 F. Lightly oil a 9×13″ baking dish.
To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 Tbsp water in a large bowl; set aside.
In a large bowl, season chicken to taste. stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1 to 2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with buffalo sauce mixture. Bake, uncovered, until the sauce has thickened (approximately 45 minutes) turning over every 15 minutes to evenly coat the chicken.