Spicy Glazed Chicken - Naughty Kitchen

Spicy Glazed Chicken

Spicy Glazed Chicken

Spicy Glazed Chicken

Your HOTTEST Chicky just came back around. Do you think she looks fly on this plate? She’s glazed with a spicy flavor.


Spicy Glazed Chicken

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Do chickens even fly?  I have been told that they do in short distances. Well this one happen 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 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.

Spicy Glazed Chicken
Spicy Glazed Chicken

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. 

Let’s give this chicky a little make over and make her look HOT!  

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, G-Pow, O-Pow, and pepper. [Dip-Shake-Tap That!]

Spicy Glazed Chicken
Spicy Glazed Chicken

Time to get heated up:

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!

Aight?! I’m outro – Jenaleigh

 

Hot & Spicy Glazed Chicken Plate
Hot & Spicy Glazed Chicken Plate

 

Spicy Glazed Chicken

August 5, 2017
: 3-4
: 30 min
: Easy

Your HOTTEST Chick on the plate!

By:

Ingredients
  • Coconut Oil or Oil of choice
  • 1 lb Chicken Breasts
  • 1 egg (beaten)
  • 1/4 cup Cornstarch, save 1-2 tblsn for the glaze
  • 1/4 cup All Purpose Flour
  • Garlic Powder
  • Onion Powder
  • 2 cloves of Garlic minced
  • 3 bulbs of red chilies
  • 2 tblspn Coconut Aminos (or Low Sodium Soy sauce)
  • 1 tblspn Apple Cider Vinegar
  • 1 tblspn Brown Sugar
Directions
  • Step 1 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.
  • Step 2 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.
  • Step 3 Dredge the chicken chunks – egg mixture, flour mixture.
  • Step 4 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.
  • Step 5 Grab your pre-made glaze and simmer in a saucepan. Once it’s thick, add the remaining cornstarch after 2 minutes.
  • Step 6 Add the glaze to the chicken chunks and toss.
  • Step 7 Serve with rice. For those who are health conscious, use brown rice or quinoa!

 



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