Chang’s Spicy Chicken is a bold, zesty dish that brings the heat with the perfect balance of spices. Inspired by street food flavors from across the globe, this recipe combines the fiery punch of chili peppers with a subtle sweetness that’ll have your tastebuds dancing.
This dish pairs beautifully with a Whitefish Salad, offering a refreshing contrast to the chicken’s heat, and a Vesper that adds a smooth, slightly sweet finish. The flavors intertwine like a harmonious blend of cultures—exotic yet familiar.
You’ll be hooked on how easily this meal comes together and how it elevates your weeknight dinner routine. The spices are adaptable, letting you adjust the heat to your liking, while the combination of ingredients makes it a sure crowd-pleaser.
Why You’ll Be Hooked?
- The spice level is totally customizable, letting you adjust it to your taste.
- The dish has a perfect balance of heat and sweetness that’ll keep you coming back for more.
- It pairs effortlessly with refreshing sides and cocktails, making it versatile for different occasions.
- You can experiment with global ingredients to make it uniquely yours.
- It’s a crowd-pleaser that brings excitement to any dinner table. Tastes good, too!
Chang’s Spicy Chicken Recipe
Equipment
- Large skillet or wok
- Mixing bowls
- Rice cooker
- Measuring spoons and cups
- Tongs or spatula
- Knife and cutting board
Ingredients
- 1 lb chicken breast, diced
- Sesame seeds, for garnish
- ½ cup cornstarch
- 1 tbsp canola oil
- 1 bunch green onions, for garnish
Rice
- 1½ cups water
- 1 cup white rice
- 1 pinch salt
- 1 tsp butter
Sauce
- 2 cloves garlic, minced
- ¼ cup sweet chili sauce
- ½ tsp chili flakes or more to taste
- 1 tsp hoisin sauce
- 2 tbsp soy sauce
Instructions
- Coat the chicken evenly with cornstarch in a large bowl.
- In a separate bowl, mix the sauce ingredients and set aside.
- Cook the rice in a rice cooker with its designated ingredients.
- Heat canola oil in a large skillet over medium-high heat, then add the chicken, stir-frying for about 6-7 minutes until it turns golden brown and is fully cooked.
- Pour the prepared sauce over the chicken, tossing everything together until well coated.
- Serve the chicken over a bed of rice, garnishing with green onions and sesame seeds before enjoying.
Notes
- For extra crispiness, let the coated chicken sit for a few minutes before frying.
- Adjust the spice level by increasing or reducing chili paste or red pepper flakes.
- Use a meat thermometer to ensure the chicken reaches 165°F internally.
| Nutrition | Value |
| Calories | 449kcal |
| Carbohydrates | 62g |
| Fibre | 1g |
| Fat | 8g |
| Protein | 29g |
| Cholesterol | 75g |
