Poultry Essentials: Spicy Chicken Fry

Andy Anderson !


Got 30 minutes to spare, and a few common ingredients at hand? Well, I’ve got a brilliant recipe for spicy chicken that will make everyone happy.

Towards the end of working on this recipe, I added a tablespoon of pomegranate syrup, and it really lit the sauce up.

This recipe will feed 2 or 3 adults; however, it can easily be cut back to serve a quick dinner for one.

So, you ready… Let’s get into the kitchen.


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2 or 3
15 Min
15 Min
Stove Top




  • 4 Tbsp
    fresh clover honey
  • 4 Tbsp
    tamari sauce
  • 1 clove
    garlic, minced
  • 2 Tbsp
    rice vinegar, plain variety
  • 1 tsp
    tomato paste
  • 1 tsp
    ginger, freshly grated
  • 2 Tbsp
    shallot, finely chopped
  • 1/2 tsp
    red pepper flakes
  • 1/8 tsp
    salt, kosher variety
  • 1/8 tsp
    white pepper, freshly ground
  • 2 Tbsp
  • 1 tsp
    hot sauce, or to taste
  • 1 Tbsp
    pomegranate syrup (optional)

  • 5 Tbsp
    cornstarch or arrowroot powder
  • 1/4 tsp
    salt kosher variety, or to taste
  • 1/4 tsp
    white pepper, freshly ground, or to taste
  • 1 lb
    chicken thighs, boneless, skinless
  • 2 Tbsp
    grapeseed oil, or other non-flavored oil

  • ·
    long-grain white rice, for serving

How to Make Poultry Essentials: Spicy Chicken Fry


  3. Gather your ingredients (mise en place).
  4. Place all the ingredients for the sauce in a small pan over medium heat.
  5. Bring up to a light simmer, allow to cook for 5 minutes, then cover and reserve.
  6. Chef’s Note: Lower the heat just enough to keep it warm, but there should be no movement in the pan.
  7. Chef’s Note: You could make this sauce a day or two in advance, and then warm it up when it’s needed.
  9. Gather your Ingredients (mise en place).
  10. Combine the cornstarch (or arrowroot powder), with the salt & pepper in a small bowl, and reserve.
  11. Cut the chicken into small bite-sized pieces, and pat dry.
  12. Toss the chicken with the coating.
  13. Add the grapeseed oil to a large skillet over medium heat.
  14. When the oil begins to shimmer, add the coated chicken.
  15. Chef’s Note: We don’t want to crowd the chicken, so if you have a smaller pan, cook the chicken in two batches.
  16. Gently cook the chicken, turning occasionally, until cooked, and the pieces begin to turn a golden brown, about 6 – 8 minutes.
  18. Add the chicken to a plate of rice, and then drizzle some of that yummy sauce over the top. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Spicy Chicken Fry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free Low Fat Wheat Free
Other Tags: Quick & Easy Healthy

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