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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.

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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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