Asian Style Golden Chicken is so full of flavor, yet so simple, that needs NO marinading. Who has time to marinade anyway? Especially when you come home in a manic rush and starving to the point of raiding anything that looks good in the pantry.
You know how I like to keep things simple, right? And juicy? Well, to get to the point…that’s this chicken.
The glaze on its own is such a beautiful thick sauce, the perfect combination of sweet and sexy, sorry I meant sweet and salty — it’s hard not to dip your chicken into it with every bite.
INGREDIENTS NEEDED TO MAKE IT
- Chicken Breast Cutlets
- Flour
- Cornstarch
- Garlic
- Water
- Brown Sugar
- Rice Vinegar
- Ginger
- Chicken Broth
- Soy Sauce
- Green Onion
- Salt
- Pepper
HOW DO YOU PREPARE ASIAN STYLE GOLDEN CHICKEN?
Heat the olive oil in a large skillet over medium-high heat. Season the chicken cutlets with salt and pepper and dredge in the flour and cornstarch.
Cook until golden on the outside and completely white on the inside. Transfer to a plate and set aside.
In the same skillet over medium-high heat, pour 1/2 cup of water and scrape the bottom of the skillet with a wooden spatula to get all the browned bits dissolved ( This is called deglazing the pan). Whisk the brown sugar into the skillet until it is dissolved. Cook for about 5 minutes. Add in the vinegar and stir.
Add in the garlic, ginger, chicken broth, and soy sauce. Bring to a boil, stirring occasionally. Cook until the sauce thickens, about 10 minutes.
Once the sauce has thickened, return the chicken to the skillet and heat.
Serve with rice and garnish with scallions or green onions.
WHAT DO YOU SERVE WITH ASIAN STYLE GOLDEN CHICKEN?
Let’s talk side dishes! Sometimes my favorite part of the meal is the sidedishes but, here the Golden Chicken really shines the most! Some plain cooked white rice really balances the sweetness and saltiness of chicken. We also have a great recipe for Chantilly Mashed Potatoes. Another option is these easy Honey Garlic Glazed Roasted Carrots and the most amazing Balsamic Glazed Brussels Sprouts with Bacon!
HOW DO YOU STORE, REHEAT, AND FREEZE LEFTOVERS?
Storing LeftoverS
Asian Style Golden Chicken should be stored in an airtight container in the refrigerator for up to 3-4 days.
REHEATING LEFTOVERS
To reheat leftovers use the microwave or use a hot skillet until heated through. An instant-read thermometer can help to ensure it is properly heated to at least 165 degrees F.
FREEZE LEFTOVERS
Leftovers can also be frozen by placing the chicken in a zip-top freezer bag in the freezer for up to 3 months. When ready to eat defrost by thawing in the refrigerator overnight before reheating for the best results.
Asian Style Golden Chicken
Ingredients
- 3 Chicken Breast (filet into 6 cutlets)
- 2 Tbsp Flour
- 2 Tbsp Cornstarch
- 8 cloves Garlic (minced)
- 1/2 cup Water
- 1/2 cup Brown sugar
- 1/4 cup Rice vinegar
- 1 Tbsp Ginger (minced)
- 1 cup Chicken broth
- 1/4 cup Soy sauce
- 2 Scallions or green onions ( thinly sliced)
- Salt ( to taste)
- Black pepper ( to taste)
- 1 cup Rice Cooked / Optional
Instructions
- Heat the olive oil in a large skillet over medium high heat.
- Season the chicken cutlets with salt and pepper and dredge in the flour and cornstarch, and cook until golden on the outside and completely white on the inside. Transfer to a plate and set aside.
- In the same skillet over medium high heat , pour 1/2 cup of water and scrape the bottom of the skillet with a wooden spatula to get all the browned bits dissolved ( This is called deglazing the pan)
- Whisk the brown sugar into the skillet until it is dissolved. Cook for about 5 minutes.
- Add in the vinegar and stir.
- Add in the garlic, ginger, chicken broth, and soy sauce. Bring to a boil, stirring occasionally. Cook until the sauce thickens , about 10 minutes.
- Once the sauce has thickened , return the chicken to the skillet and heat.
- Serve with rice and garnish with scallions or green onions.
