Chicken Tikka Masala
December 10, 2020
Weeknight Bolognese
December 15, 2020
Chinese food is amazing. I’m not talking authentic, fresh, remotely healthy Chinese food. I’m talking strip mall numbered menu MSG laden Chinese food. I ate primarily this for a year… and I started to balloon to the size of a strip mall. So, lets put the JCFG spin on a classic: Sweet and Sour (Grilled or Air Fried) Chicken. Protip: use leftover cooked chicken to make this in under 10 minutes! Let’s make some Air Fryer Sweet and Sour Chicken!
Sweet and Sour Chicken
Servings 4 Servings
Ingredients
- 1 Pound Boneless skinless chicken breast (Tenders killer too)
- 2 Oranges (Or one cup of juice)
- 3 Tablespoons honey
- 3 Tablespoons soy sauce
- 3 Tablespoons sriracha (Or gochujang, if you have it)
- 1 Tablespoon minced ginger
- 1 Tablespoon Minced garlic
- 1 Tablespoon toasted sesame seeds
- 2 Teaspoons Cornstarch
- 1 Teaspoon black pepper
Instructions
- Cook chicken in your favorite method (grilled on medium high for 10-12 minutes, baked/air fried in a 450 deg F oven for 15 minutes, or in cubes sautéed in a pan for 7-8 minutes ) until 165 deg F.
- As chicken cooks, prepare sauce. In medium saucepan, combine the zest of one orange, cornstarch (premixed in the orange juice), OJ, honey, soy, sriracha, garlic, ginger, and black pepper. Bring to a simmer over medium heat or until thick. Let simmer for 2 minutes on low heat as you cube the cooked chicken into bitesize pieces. Add chicken to sauce, stir to coat. Serve over roasted veggies, topped with sesame seeds.
Notes
*Note: if your oranges are more sweet than sour, put in a splash of rice wine/apple cider/white wine vinegar, or even some lemon juice.
