Question 1

How can I make this healthier?

Accepted Answer

To make this a healthier dish, do not put cornstarch on the chicken. Season it with salt and pepper and cook with the garlic, ginger, and red chili flakes. You can add a spritz of nonstick cooking spray to keep it from sticking. Then, set that aside and cook the sauce and chicken mixture in the pan for about a minute until the sauce thickens. It will not be as crispy, but it will still taste incredible.

Question 2

Why is my chicken so tough?

Accepted Answer

It is possible that you cooked it too long. Overcooked chicken can be tough and rubbery, hard to chew. If you use chicken thighs, this should not be as much of a problem. But chicken breasts are picky and can dry out quickly, causing them to become chewy and tough. Make sure you cook them just to 163 degrees F. They will continue to cook as they rest, so they will be perfect at 165 degrees F when you eat them. Remember, dark meat is more tender than white, so I use thighs.

Question 3

Is this the same as Chang’s Spicy Chicken?

Accepted Answer

They are similar, but Chang’s Spicy Chicken recipe has green onions, sweet chili sauce, hoisin sauce, and chili flakes. This recipe calls for ginger, rice vinegar, hot sauce, and brown sugar instead. The tastes are almost the same, but this sweet and spicy chicken is a bit spicier than Chang’s with its hot sauce and red pepper flakes. The chili flakes and hoisin sauce are milder.

Question 4

Can I make this in a wok?

Accepted Answer

Although the middle of a wok is deep enough to fry some things, I would not use it for this dish. First, everything would get trapped in the middle of the pan. The slope of the pan tends to make everything slide to the center, so the chicken would not cook evenly. The oil would be deep in the middle of the pan as well. Also, since a wok is made of thin metal, you risk damaging it because of the high temperatures.

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