Recipe Background
Party Chicken offers a sweet-spicy flavor with crispy textures, easy prep, and delightful aromas perfect for gatherings.
Party Chicken is a delightful banquet for the senses, perfectly suited for sharing with friends and family alike. This dish harmonizes the rich, savory essence of chicken with the warm, zesty notes of ginger and pepper. Each bite is a playful mingling of crispy and tender textures, crowned with a golden hue that hints at an evening well-spent. The aroma is a teasing hint of honey sweetness mixed with a peppery kick, an irresistible invitation to culinary adventure. It carries its own symphony of flavors, robust with a slight sting from the hot pepper that ties the whole experience together in a way that's both fun and slightly spicy.
Staying true to its name, preparing Party Chicken is a breeze, making it an ideal choice for gatherings or simply when you're in the mood to enjoy good food without the fuss. The chicken is lovingly bathed in eggs and a seasoned cornstarch mix before meeting a sizzling skillet, creating an outer layer that's crispy yet just tender enough. As the final touch, a vibrant sauce of honey and hot pepper sauce is poured over the chicken before it takes a leisurely bake in the oven. This brings out a caramelized shine that's as beautiful as it is flavorful. Garnished with a sprinkle of scallions and sesame seeds, every bite is momentarily transformative, whisking you away to a world where feasting is both an art and a joy.
Ingredients
- 2/3 cup cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt divided
- 3 large eggs beaten
- 1 1/2 pounds chicken breasts boneless and skinless, cut into 1-inch pieces
- 2 tablespoons canola or peanut oil plus more, to taste
- 3/4 cup honey
- 1/2 cup hot pepper sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper optional
- 1/2 cup scallions thinly sliced
- toasted white sesame seeds optional, to taste, for garnish
- 4 cups white rice cooked and warm, for serving
Directions
- Place a rack in the center of the oven.
- Preheat the oven to 400 degrees F.
- Combine the cornstarch, the ginger, the pepper, and 1 teaspoon of the salt in a large, shallow bowl.
- Place the beaten eggs in a separate large, shallow bowl.
- Add the chicken pieces to the cornstarch mixture and toss to coat.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmering.
- While the oil is heating, transfer 1/3 of the dredged chicken pieces to the dish with the beaten eggs and toss to coat.
- Use a slotted spoon to transfer the chicken pieces to the hot skillet and cook in the hot oil until the chicken is golden on both sides, about 2 minutes per side.
- Transfer the chicken to a 9x13-inch baking dish.
- Repeat the coating and frying process with the remaining chicken pieces, adding more of the oil to the skillet with each new batch.
- Stir together the honey, the hot sauce, the vinegar, the crushed red pepper, and the remaining salt in a bowl.
- Pour the sauce mixture over the chicken in the baking dish and stir to coat.
- Bake the chicken mixture, stirring halfway through, until the chicken reaches an internal temperature of 165 degrees F, about 25-30 minutes.
- Garnish the chicken mixture with the scallions and the sesame seeds.
- Serve with the rice.
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