Spicy, Sweet & Sour Chicken

This semi-homemade recipe was inspired by Tyson Any’tizers Mango Habanero Flavored Boneless Chicken Wyngz. It has a sweet and tangy flavor with a kick of spice which prompted me to try my hand at a spicy, sweet and sour chicken. For readers who live in places where this snacking chicken is not available, I’ve provided instructions for making fried nuggets of boneless & skinless chicken thighs coated in corn flour, but chicken breast would work just as well. The spiciness in the sauce comes from sweet chili sauce, the sweetness from pineapples, ketchup and brown sugar, and tanginess (sour) comes from pineapple juice and rice wine. Play around with the sauce ingredients to suit your taste.

Ingredients:

10-12 Tyson’s Any’tizers Mango Habenero Flavored Boneless Chicken Wyngz, thawed

OR

1 lb. boneless, skinless chicken thighs, cut in bite-size pieces.

¼ cup corn flour

Salt & pepper to taste

Vegetable oil for frying

Vegetables

½ green pepper, deseeded & cut in bite-size pieces

½ red pepper, deseeded & cut in bite-size pieces

1+ 1 onions, peeled & cut in bite-size pieces

1 (8 oz.) can pineapple slices, drained, cut in bite-size pieces and juices set aside

6 cloves garlic, diced

4 Tbsp. vegetable oil

Sauce

2 Tbsp. ketchup

2 Tbsp. sweet chili sauce (for spring rolls)

½ cup chicken broth

Reserved pineapple juice

1 Tbsp. rice wine

1 Tbsp. brown sugar

Sesame oil & chopped cilantro for garnish

Directions:

1.   If the above mentioned Tyson chicken is not available, dust chicken thigh chunks with salt, pepper and corn flour, deep fry to a golden brown & drain on paper towels.

2.   Combine sauce ingredients, except for sesame oil & cilantro, and set aside.

3.   Heat 4 Tbsp. oil over medium-high heat and sauté in sequence one chopped onion, peppers, pineapple pieces and garlic until peppers are partially cooked.

4.   Add sauce and chicken to pan, bring to a boil, making sure chicken is thoroughly coated with sauce.

5.   Add remaining chopped onion, stir & garnish with cilantro & a few drops of sesame oil.

Serve over steamed white rice.