I find the Asian Chili Sauce not quite as potent, so you would want to use a bit more for the same heat equivalent. You can always stir a bit more in if you want at that point.Īn alternative to Sambal Oelek would be Asian Chili Garlic Sauce. You can probably go up to 2 Tbsp if you have teflon tastebuds :) Likewise, if you are a bit heat-averse or for feeding kids, start with 1 tsp and see how it tastes after it has reduced. Sambal does pack a heat punch though, so always remember that a little goes a long way :) As written, 1 Tbsp will give you good heat, but not screaming heat. It’s definitely worthy of a place in every kitchen. ✓ Sambal Oelek: Sambal Oelek is an Asian condiment that I am never without! It’s great for so many dishes and is easily available at most grocery stores these days. ✓ Soy Sauce: Use either regular or sodium-reduced soy sauce, as you like. You can reduce the added honey and salt slightly, if you like. That said, if you only have seasoned rice vinegar, you can go ahead and use that. ✓ Rice Vinegar: Unseasoned rice vinegar is recommended, if you have it only because we are already adding salt and sweet to the mix (through the honey), so you don’t necessarily need those seasonings in your vinegar. I like to use a vegetable or canola oil, as it takes higher heat well. ✓ Cooking Oil: Use whatever cooking oil you prefer. If you have none of those, a coating of flour is ok, though it won’t produce the same sort of crispness and may impart a “floury” taste. If you don’t have or want to use cornstarch, try another starch, like arrowroot or potato starch, if you have it. ✓ Cornstarch: Using cornstarch here will give your chicken a nice bit of crispness on the outside, that while not the same a fried breading by any stretch, does provide a nice bit of coating that definitely has shades of that, without the frying. Be sure to cut the chunks fairly small, so that they cook quickly. Alternately, you can use boneless, skinless chicken breasts. These are almost impossible to dry out while cooking and the dark meat of the thighs has a lot more flavour, in my opinion. ✓ Chicken: As noted above, my first choice for chicken here will always be thighs and in this case, boneless, skinless chicken thighs. The notes include substitution suggestions, where appropriate. Here are the ingredients you will need for this recipe. Get the Recipe: 15-Minute Spicy Chicken.
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