Sweet and Tangy Glazed Chicken Bites

Name: Sweet and Tangy Glazed Chicken Bites
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 Portionen
Ingredients: 1.5 cups water; 0.33333333333333 cups rice vinegar; 0.25 cups lemon juice; 2.5 tablespoons soy sauce; 2 tablespoons orange juice; 1 cups packed brown sugar; 2 tablespoons chopped green onion; 1 tablespoon grated orange zest; 0.5 teaspoon minced fresh ginger root; 0.5 teaspoon minced garlic; 0.25 teaspoon red pepper flakes; 3 tablespoons cornstarch; 2 tablespoons water; 2 piece large skinless, boneless chicken breasts, cut into ½-inch cubes; 1 cups all-purpose flour; 0.25 teaspoon salt; 0.25 teaspoon pepper; 3 tablespoons olive oil

Main Course

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Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This sweet and tangy glazed chicken is a family favorite! I've been making it for years, and it's always a hit. The chicken is marinated in a flavorful sauce, then coated in flour and pan-fried until golden brown. Finally, it's simmered in a delicious glaze until perfectly cooked. It's perfect served over rice for a quick and easy weeknight meal or as a crowd-pleasing appetizer for parties. The slight kick from the red pepper flakes adds a lovely warmth. You can easily adjust the amount to your liking. Enjoy!

Ingredients (18 ingredients)

1.5 cups water
0.33333333333333 cups rice vinegar
0.25 cups lemon juice
2.5 tablespoons soy sauce
2 tablespoons orange juice
1 cups packed brown sugar
2 tablespoons chopped green onion
1 tablespoon grated orange zest
0.5 teaspoon minced fresh ginger root
0.5 teaspoon minced garlic
0.25 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 piece large skinless, boneless chicken breasts, cut into ½-inch cubes
1 cups all-purpose flour
0.25 teaspoon salt
0.25 teaspoon pepper
3 tablespoons olive oil

Preparation (9 steps)

Prepare the Sauce Ingredients

Add 1 ½ cups water, ⅓ cup rice vinegar, ¼ cup lemon juice, 2 ½ tablespoons soy sauce, and 2 tablespoons orange juice to the Thermomix bowl.

Combine and Heat the Sauce

Thermomix® Setting

10 min/212°F/Speed 2 100

Add 1 cup packed brown sugar, 2 tablespoons chopped green onion, 1 tablespoon grated orange zest, ½ teaspoon minced fresh ginger root, ½ teaspoon minced garlic, and ¼ teaspoon red pepper flakes to the Thermomix bowl. Cook for 10 Min./100°C/Stufe 2.

600

Cool the Sauce

Remove the sauce from the Thermomix bowl and let it cool for 10 to 15 minutes. Reserve 1 cup of the cooled sauce for marinating the chicken and the remaining sauce for later.

Marinate the Chicken

Place 2 large skinless, boneless chicken breasts, cut into ½-inch cubes, in a resealable plastic bag. Pour in 1 cup of the cooled sauce. Seal the bag and refrigerate for at least 2 hours.

Prepare the Flour Mixture

In a resealable plastic bag, combine 1 cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon pepper.

Coat the Chicken

Remove the chicken from the marinade and place it into the bag of seasoned flour. Seal the bag and shake to coat.

Cook the Chicken

Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in the hot skillet until browned on both sides. Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.

Prepare Cornstarch Slurry

Mix together 3 tablespoons cornstarch and 2 tablespoons water until completely smooth.

Simmer Chicken in Sauce

Pour the reserved sauce into the skillet and bring to a boil over medium-high heat. Stir in the cornstarch slurry. Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.