You know that sticky-coated sweet and sour chicken that you can order for Chinese takeout? Well, minus the sour, and add spice if desired, and you’ve got tonight’s dinner all figured out! Sticky, chewy deliciousness! I have included a low histamine version for those on a low-histamine diet.
This recipe is available to everyone.
A sweet sticky, chewy caramelized chicken or pork recipe that you can make spicy, salty, peppery, or not.
Ingredients:
- 1/2 cup granulated sugar
- 1 pound chicken breast (or pork belly or butt)
- 1 tablespoons neutral-flavored oil
- 1 tablespoon sesame oil
- 1/4 teaspoon red hot chili oil (commercial or homemade) (optional)
- 2/3 cup brown rice flour (optional)
- 1 egg, beaten (optional)
- 3 tablespoons ginger liquid from Homemade Candied Ginger Recipe (or more fish sauce)
- 1 tablespoon coconut aminos (or gluten free soy sauce or tamari sauce) (optional)
- 2 teaspoons fish sauce (Dynasty) (optional)
- 2 teaspoons sweet red chili sauce (Thai Kitchen) ( or gluten free sriracha sauce (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 1 medium sweet (or yellow) onion, sliced
- 2 scallions/green onion, sliced, green part only, for garnish
- Cooked white rice, for serving
Instructions:
- To a large skillet add 1/4 cup sugar and melt over medium-low heat, about 45 minutes. (The sugar may stick to the pan, but don't worry, it will eventually melt. Don't be tempted to increase the heat to speed up the process because even attempting to increase it to medium will result in brittle candy forming. However, you can even get that to remelt, eventually.)
- While the sugar melts, cut the chicken or pork into 2 x 1-inch thick strips or smaller, if desired.
- Heat a heavy skillet with both oils.
- While skillet heats, add 2/3 cup brown rice flour to a paper bag. Add the chicken pieces and shake to coat thoroughly. Using a mesh strainer, toss the coated chicken to remove excess flour. Fry in the oil until brown in many areas. Set aside.
- When the sugar melts, immediately add the chicken/pork and ginger liquid and increase the heat to medium. Stir constantly to coat the chicken/pork with the caramel sauce.
- Add the remaining 1/4 cup sugar, ginger liquid, coconut aminos/soy sauce (if using), fish sauce (if using), chili sauce (if using), salt, and pepper. Simmer for 2-3 minutes or until the sauce is smooth (no sugar crystals remaining.)
- Add the onion and garlic, other vegetables, if desired, and cover until tender, uncover and cook over medium heat until sauce thickens. (To speed up the thickening of the sauce, you may increase the heat to higher.)
- Uncover and reduce heat to simmer and cook for about 20 minutes.
- Your chicken or pork will caramelize and be a bit chewy. Serve on top cooked rice and garnish with scallions.
- Serve on top of rice and garnish with scallions.
- If you are on a low-histamine diet, be sure to freeze leftovers and rewarm as needed in the microwave.
- If you are on a
Tips
If you wish your flour coating to be a bit lumpy and have some texture to it add the flour to a bowl. Add one beaten egg. Using your fingers or a fork, work the egg into the flour to create lumps. Then, use this mixture to coat your meat. Low-Histamine: To make a low histamine version, omit any ingredients marked "optional" to which you are intolerant. To add color, stir in a little beet juice.