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poultry essentials: spicy anything chicken sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This recipe is all about the sauce . Use it on any chicken… thighs, legs, breasts, bone-in or boneless, skin-on, or skinless, chopped up, or whole. It is the sauce that makes the big difference, and it is a really BIG difference. The reason I choose a recipe for cubed chicken is that I wanted to give you a something to use it on, and not just give you a recipe for sauce. So, make the sauce and use it on anything poultry. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For poultry essentials: spicy anything chicken sauce

  • PLAN/PURCHASE
  • THE CHICKEN
  • 1 lb
    chicken breasts, boneless, skinless
  • 1/4 c
    flour, all-purpose variety
  • grapeseed oil, or other non-flavored variety, as needed
  • THE SAUCE
  • 1 tsp
    toasted sesame oil
  • 2 clove
    garlic, minced
  • 1 tsp
    ginger powder
  • 2 Tbsp
    flour, all-purpose variety
  • 1/2 c
    tamari sauce, or liquid aminos
  • 1/3 c
    filtered water
  • 2 Tbsp
    fresh clover honey, more if you want it sweeter
  • salt, kosher variety, to taste
  • black or white pepper, freshly ground, to taste
  • OPTIONAL ITEMS
  • red pepper flakes
  • sriracha sauce
  • additional veggies

How To Make poultry essentials: spicy anything chicken sauce

  • 1
    PREP/PREPARE
  • 2
    To make this recipe, you will need a skillet large enough to hold all the ingredients.
  • 3
    If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 – 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Cut up the chicken into bite size pieces.
  • 6
    Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
  • 7
    Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
  • 8
    Cook, turning occasionally, until the chicken gets golden brown, about 2 – 3 minutes per side.
  • 9
    You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
  • 10
    Remove from the pan and drain on paper towels.
  • 11
    THE SAUCE
  • 12
    Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
  • 13
    Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
  • 14
    I wanted a bit more heat, so I added some red pepper flakes.
  • 15
    Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
  • 16
    Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 – 6 minutes.
  • 17
    PLATE/PRESENT
  • So yummy
    18
    My favorite way to serve this is over steamed long-grained white rice; however, you choose your own “best” way. Enjoy.
  • Stud Muffin
    19
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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