Spicy Teriyaki Boneless Chicken Chunks - Delish!

Cassie *

By
@1lovetocook1x

With the Superbowl quickly on the horizon..I have been messing with a few idea's for my party..

These are a treat I made last year, delicious!...the family loves them.....I have also used the sauce on wings..Yum!

I was out of wings, so I made the chicken chunk version.

If you like sweet and spicy, you will love these..they are better than I ever found in any restaurant..the sauce can be used many different ways..serve the chicken and sauce over rice..such a quick and delicious way to eat chicken or even pork..



My pictures.

Rating:
★★★★★ 11 votes
Comments:
Serves:
4 - 6
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

2 1/2 - 3 lb
boneless, skinless chicken breasts, chunked ( or use chicken wings)
2 Tbsp
olive oil to coat chicken pieces
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
season salt
1/2 tsp
pepper

SAUCE

1/2 c
soy sauce
3/4 c
brown sugar
1 1/2 c
water
1 tsp
garlic powder
3 Tbsp
corn starch
2 Tbsp
shiracha sauce
1 tsp
red pepper flakes

Step-By-Step

1Preheat oven to 400 degree F.


Liberally grease a baking pan with olive oil, or cooking spray.
2Toss the chicken with the olive oil, in a large bowl.
3Add the spices and mix evenly.
4Spread the chicken out evenly onto baking pan.
5Bake for 35 to 40 minutes or until juices run clear. Cook longer if you want the chicken crisper.
6For the sauce.


Combine all ingredients with a whisk, in a medium sauce pan.
7Over medium heat, bring to a boil, constantly stirring until thicken. Set aside till chicken is done.
8In a medium bowl, toss the chicken pieces with the sauce, and serve.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Hashtags: #wings, #teriaki