So, guess what! I won the Simply Asia Recipe Challenge! *SQUEEEE!* I am so very excited and I couldn’t have done it without my amazing fans and friends voting for me! So thank you! thank you! thank you!
The recipe that won was my Kung Pao Cream Cheese and Chicken Wontons. They are really delish and if you haven’t made them, you should totally go do that, like right now 
They are that good!
I actually had 3 recipes entered into the contest and I thought I would share my main entree with you. My Sweet and Spicy Garlic Chicken is better than take out! It takes a bit to make but the taste is out of this world! It is sweet, with a spicy kick. I like to make my sauce ahead of time and store it in the fridge. It is good for a lot of dishes, not just this one. You can add some to your stir fry, veggie medleys or anywhere you want a little sweet and spicy. It even makes a great dipping sauce!
- Sugar - ¾ Cup
- Rice Vinegar - ½ Cup
- Simply Asia Sweet Garlic Ginger Seasoning -3 tbsp
- Water - ¼ Cup
- Minced Garlic - 1 tbsp.
- Crushed Red Pepper Flakes - 1 tbsp.
- Corn Starch - 1 tbsp.
- Water - 1 tbsp
- Fish Sauce - ½ tbsp.
- Boneless/Skinless Chicken Thighs - 4 (cut up)
- Flour - 1 Cup
- Salt and Pepper - to taste
- Dissolve your corn starch into your 1 tbsp. water.
- In a small pan add your sugar, rice vinegar,sweet garlic ginger seasoning and water. Turn the heat to medium high and bring the mixture to a boil. Make sure the sugar is dissolved completely before going on.
- Add your finely minced garlic and red pepper flakes. Turn the heat up just a little until your mixture is bubbling and a brewing. Add your corn starch and stir until it starts thickening.
- Lower your heat to medium low and let it boil for about 3 to 5 minutes. Add your fish sauce.
- If you are making it a head of time, let mixture cool and then transfer to a jar or container with a lid. Refrigerate it. If you are using it immediately, transfer it to a small bowl until needed.
- In a large skillet heat your oil to 350 degrees.
- In a shallow dish mix flour, salt, and pepper. Dredge your chicken into flour mixture coating well. I like to let mine set for about a minute so the flour will adhere well. Drop your chicken into the hot oil, about 4 to 5 pieces at a time and fry until done. (keep your temperature steady at 350 degrees. I use a candy/deep fry thermometer) Do this for all the chicken and set aside on a plate with paper towels so it can drain.
- While your chicken is draining, pour off all but 2 to 3 tbsp of oil from your skillet. Add in 2 to 3 tbsp. of your sweet chili sauce and heat until it is bubbly. Stir in your chicken and let cook another 2 to 3 minutes, until your chicken is thoroughly coated. Be careful you do not burn the sauce! Serve on top of your favorite noodles or rice. I love using rice noodles because they lend a lightness to the dish!
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