Real Recipes From Real Home Cooks ®

poultry essentials: spicy chicken fry

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 2 or 3
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For poultry essentials: spicy chicken fry

  • 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

  • 1
  • 2
  • 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.
  • 8
  • 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.
  • 17
  • 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.