Spicy Sweet and Sour Sesame Chicken

Spicy Sweet and Sour Sesame Chicken

  • 4 boneless skinless chicken breasts
  • 1 teaspoon coarse Kosher salt
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup whole wheat flour
  • 2 tablespoons corn starch
  • 3-4 tablespoons olive oil
  • 1/2 cup apple cider vinegar
  • 1 tablespoon tomato paste
  • 2 tablespoons soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon sweet chili sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sesame seeds

Note: Although I didn't have any on hand, some fresh, sliced green onions sprinkled over the chicken would be beautiful and delicious.  A sweet yellow onion could also be cut into pieces and cooked with the chicken for added texture.

Preheat the oven to 325.  Cut the chicken into bite-sized pieces and place in a bowl.  Toss with the salt, pepper, garlic powder and cayenne, then add the flour and corn starch and toss until coated.

Heat a cast iron skillet over medium heat until very hot, then add half the olive oil.  Add half the chicken and cook for 3-4 minutes, turning the pieces once, until lightly browned.  Set in a greased baking dish.  Cook the rest of the chicken with the rest of the olive oil and transfer to the baking dish.

In a bowl, whisk together the apple cider vinegar, tomato paste, soy sauce, brown sugar, sweet chili sauce and sesame oil.  Pour over the chicken.  Cover the baking dish with foil and bake for 15-20 minutes, then check the chicken for doneness.  When it's cooked through, sprinkle chicken with the sesame seeds and bake for 2 more minutes to lightly toast the seeds.

Serve with cooked brown rice.

Yields 4-6 servings

Recipe from Curly Girl Kitchen