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Sweet 'n' Salty Chicken with Egg recipe

Sweet 'n' Salty Chicken with Egg recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

This is a quick and easy Chinese-inspired chicken dish. Serve with white rice, if desired.

5 people made this

IngredientsMakes: 1 - 2 servings

  • 2 large eggs, beaten
  • 2 skinless and boneless chicken thighs, cut into chunks
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • cooking oil spray

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat a non-stick pan or wok with oil spray.
  2. Once hot, pour egg into pan and cook to form an omelette. Set aside.
  3. In the same pan, fry the chicken until cooked through and lightly browned, about 4-5 minutes.
  4. Whilst the chicken is cooking, cut the omelette into chunks.
  5. Add the water, soy sauce, oyster sauce and chopped omelette to the pan. Cook until the sauce is thick.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by Toothbud

I liked the flavours in this dish and its super easy to make. As its a bit salty for my personal tastes, I think next time I will make it I might throw in a few more things..maybe a handful of veg or noodles.-30 Aug 2009(Review from this site AU | NZ)

by BloodyLanceFlashman

Very nice recipe thank you. I added three sliced shallots and a handful of chopped basil about 2 minutes before serving. Fabulous. Next time I will add some snow peas and two seeded red chillies (if serving for two) and double the amount of oyster sauce to make it a bit more sticky.-17 Sep 2013(Review from this site AU | NZ)

by LuckyStar

I made this but with the little tweak of making panko-crumbed chicken. Took a little bit more time (as expected) but was soso tasty! Will definitely be making this again.-13 Mar 2011(Review from this site AU | NZ)

One Skillet Sweet ‘n Salty Chicken Thighs

This is one of my favorite Sweet, sour and salty—a flavour combo few can resist. And dead easy. No onions to slice or garlic to chop (which is the “simple weeknight dinner” high watermark for me). You just brown the chicken, and dump in the glaze and let it reduce until it’s thick and syrupy !

This recipe very easily, and you can pop the leftovers into the fridge for weekday sandwiches and salads. But if you go that route, resist the temptation to crowd the chicken thighs into one pan. Use multiple pans, or cook the chicken thighs in several batches to ensure they get the nice brown and crispy coating that makes them super delicious and irresistible.

Serve these guys with lots of veg. I like a big ‘ol salad, some cinnamony sweet potatoes, and a heaping pile of roasted asparagus and zucchini., like this :

One Skillet Sweet 'n Salty Chicken Thighs Recipe

One-Skillet Sweet ‘n Spicy Chicken Thighs (6 Ingredients!)

This is one of those delightful dinners you can rely on ALL the time.

Six ingredients, 30 minutes, total perfection.

Not only are these chicken thighs tremendously low maintenance, they’re made in just ONE skillet, so clean-up is practically zero. They can also be enjoyed with just about any pairing, among them:

….the list goes on. So not only is this recipe tasty, fast, and packed with protein, it can be customized however you damn please.

You start by amply seasoning each thigh with salt & pepper, and when I say thigh, I mean bone-in, skin on. You want the skin for crackling, crispy texture, not to mention the fat it renders (which these cook in, SO yummy). And in general I find bone-in thighs to be more flavorful than boneless, so there you have it.

Anyway, once the chicken is seasoned warm a cast iron skillet over a medium flame, then swirl with sesame oil to coat. Add thinly sliced garlic and saute until fragrant, then ramp up the heat to medium-high. Place each chicken thigh inside the skillet, skin-down, then watch the magic unfold. The thighs will begin to sizzle IMMEDIATELY, so when you hear that sound, you know you’re on the right track. Sear for about 6 – 8 minutes, then flip and continue to cook about 8 minutes more. Before the chicken is finished cooking, flip the thighs one last time so that the skin is again down for the final few minutes. This creates the most crispy, golden finish possible, which is half the point of this recipe.

Flavor! Texture! You get it.

The other point of this recipe? The sweet ‘n spicy sauce. A simple combination of sweet chili sauce, hot chili paste, and rice vinegar, it’s fiery, sweet, and crazy efficient. Once the thighs are finished cooking slather this sauce ALL over them (don’t be shy), then eat with any sides of your choice!

The combination of juicy thigh meat, ultra-crisp skin, and tantalizing sauce is one you’ll be coming back to again and again. xo

More Chinese Recipes

Tools Used to Make this Sweet and Sour Chicken Recipe

  • My favorite skillet, especially for this recipe, is my cast iron skillet.
  • I like to use tongs to dredge the chicken into the cornstarch, eggs and oil.
  • I love my rice cooker and rarely cook rice any other way.
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Sweet And Salty Chicken Thighs

This dish might be simple to make, but there is nothing simple about its flavor!

It’s no secret that we love chicken, but for this recipe we wanted to step away from our usual white meat and spice things up a bit. There’s a reason chicken thighs make regular appearances in many of our favorite ethnic cuisines – they’re so tasty, versatile, and budget friendly, what’s not to love?!

You really can’t go wrong with a sweet and salty flavor combination, so we whipped up a soy sauce and maple glaze that reduces to caramelized perfection in this one-skillet dish. The best part about dark meat chicken is it reheats well the next day without drying out we like to cook up a large batch for dinner so we have enough for lunch the next day!

Aunt Rocky’s Sweet n’ Salty Brownie Bites

Only 43 calories, and zero net carbs for a bite of chocolate heaven. Is it a cookie, or is it a brownie? It’s both. And It’s delicious! Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten free, nut free if pecans omitted, dairy free if coconut oil is used in place of butter.


  • ⅓ cups FineNaturals Ultra Dark Unsweetened Cocoa Powder
  • ¼ cups Swerve Confectioners (powdered Erythritol)
  • 1 Tablespoon Lifesource Oat Fiber
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Sea Salt
  • 1 Tablespoon Butter, Melted (Coconut Oil For Dairy Free)
  • 1 Large Egg
  • 2 Tablespoons Walden Farms Pancake Syrup (Or Zero Carb Sugar Free Syrup)
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Pecans, Chopped (Omit For Nut Free)


Preheat oven to 350ºF. Cover baking sheet with silpat or parchment.

In medium mixing bowl, whisk all of the dry ingredients until there are no lumps.

In a small mixing bowl, melt butter in the microwave. Add eggs, sugar free syrup, and vanilla. Whisk until frothy.

Use spoon or nylon spatula to mix wet ingredients into dry ingredients until well blended and smooth. It will seem like it’s not going to come together, and then it suddenly does

Fold in pecans. Drop by rounded tablespoons onto covered baking sheet. (A cookie scoop doesn’t work well with this dough, it’s too sticky.)

Bake 12 minutes. Transfer to cooling rack and cool completely.

These cookies are chewy and very rich, like a brownie. Cool on rack 24 hours, then store in covered container for up to 2 weeks, if they last that long!

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 43, Total Fat 4 g, Saturated Fat 1 g, Sodium 52 mg, Potassium 19 mg, Total Carbohydrate 2 g, Dietary Fiber 2 g, Net Carbs 0 g [1 net carb for 2], Sugars 0 g, Protein 1 g. Macros: 90% fat, 10% protein, 0% net carbs

© July 15, 2016 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Salt Baked Chicken

Learn how to make a yummy and easy salt baked chicken in a very traditional way. I have been thinking of making homemade salt baked chicken from last year, with the traditional way of course. Until two weeks ago, I am gifted with 5kg or coarse sea salt.

Traditional Chinese salt baked chicken uses only chicken and coarse sea salt. The chicken is wrapped with a special type of oil paper and buried in warm sea salt. With the cooperation of time (4-6 hours) and the temperature (slow heat underneath), the salt brings a faint but interesting taste to the chicken while keep most of the original flavors inside. This is recommended in a the second season of a Chinese food film series called “A Bite of China“.

Salt baked chicken has lots of transformers in China now. Among all the street stores that selling this type of chicken, only 1/4 of them use the traditional way by burring chicken in hot salt. Others choice to use a water soaking method (水浴法), steaming or oven roasting. In home-cooking, we can even cook salt baked chicken with a rice cooker or high pressure cooker.

But I feel I need to test the traditional way and give my result, just as a reference for those who are interested in trying traditional ways. If you only want to cook this once, you may feel it is quite unnecessary to use such a large amount of salt. The good news is the salt can be used repeatedly.

I use two spices in the recipe, sand ginger powder and turmeric powder. Sand ginger “山奈 or 沙姜” is a commonly used spice in Chinese cuisine. But it tastes very differently from common ginger. If there is no powder available, try to find sand ginger slices. Roast the slices on a pan until hot and then ground into powder after cooled down. Turmeric powder “姜黄粉” is mainly used for coloring. It has a fainter taste than sand ginger and yield a great yellow skin.


  • 1 organic small chicken (800g), remove the head and feet and save for a chicken stock.
  • 1 and 1/2 tsp. cooking salt
  • 2000g sea salt, the amount of salt is very depending on your container
  • 1/2 tbsp. sand ginger powder, I use freshly grounded
  • 1/2 tbsp. turmeric powder, work as coloring


Remove the head and feet from the chicken and then rinse under running water. Then set aside and drain completely.

Message the cooking salt over the chicken, so we can give it a very faint salty taste. Mix sand ginger powder with turmeric powder and rub the mixture over the chicken. Marinate for at least 30 minutes and set the chicken to slightly dry out.

In the meantime, fry the sea salt in a wok for 10 minutes until the salt are hot and dried out.

Wrap the chicken with large pieces of parchment paper. Make sure the chicken is 100% well packaged and then fix with a rope.

Get a clay pot or casting iron and place 3 cups of salt on the bottom. Place the chicken in and cover the the rest of the salt.

Heat over slow fire for 40 minutes, turn off fire and keep the chicken inside for another 30 to 40 minutes. Then dig the chicken out, remove the papers. Traditionally we have two ways of serving salt baked chicken, cutting into small chunks or hand shredding. I love the second method. Cut off the legs and wings, save the skins for topping. Shred the breast and meat from other part, place in the bottom of the plate and then cover with the skins.

The chicken itself is yummy enough, but my favorite serving way is to dip a small part of the chicken with a spice mixture. One bite, two flavors.

Southern Chicken Salad

There are so many ways to jazz up leftover chicken, and chicken salad is definitely a go-to. If you're looking for something a little different, though, try this Southern chicken salad recipe. The secret to a homestyle Southern chicken salad is the chopped hard-boiled egg and dill pickle relish, which adds lots of flavor and, thanks to the pickle, an unexpected tangy twist to a classic. Chopped red onion and celery add a delicious crunch, too.

This chicken salad is wonderful in lettuce-lined buns. It's also delicious in plain loaf bread, croissants, or freshly baked biscuits. Or skip the bread and serve the salad on lettuce or mixed greens for a lighter lunch. Add slices of avocado or tomato wedges.

There are lots of options here. You can use leftover chicken, poach some chicken breasts (which is very easy), or buy one of those rotisserie chickens from the grocery store. They save time and are an economical choice as you can typically coax several meals from one of them and use the carcass for stock if you're so inclined. Or do your very own roasted chicken and use that.

Sweet N’ Salty Roasted Almonds + More Healthy Holiday Snacks

Got family in town this week? Keep everyone healthy by stocking the kitchen with quick and easy snacks that your fam can grab when they’re on-the-go doing last-minute holiday shopping.

When I visit my parents for Christmas, they always stockpile the fridge with my healthy eating essentials — natural peanut butter, sprouted english muffins, carrot sticks, spinach, sweet potatoes, etc.

When I’m rushing around to find stocking stuffers or get in a holiday hustle workout though, I don’t always have time to make a meal from scratch. Grubbing on the go sometimes means grabbing whatever is handy, which unfortunately could be Christmas cookies or caramel corn. Not good.

This year, I’ll be combatting the unhealthy snack attacks by preparing several quick and easy bites to have on hand for when holiday hanger hits.

How to Make Sweet and Salty Brownies

Ok, let’s first, let’s get this out of the way…these are “Sunday” Brownies. They need a minute to prepare.They aren’t a one bowl brownie recipe. However, they are worth the extra few minutes that they take. SO worth it. AND they are actually better the next day, so go ahead and make them a day in advance, and let the magic happen overnight as all the flavors meld together.

Don’t let me scare you though…this is NOT a difficult brownie recipe. It will just a few extra minutes longer than, say, opening up a boxed mix and getting down to business.

  1. First yes, you have to make the salted caramel sauce. And yes, you can buy it jarred, but it won’t be as good. Trust me on this, I have tried it.
  2. And yes, you should use nice chocolate to melt to create the brownie base. Don’t use chocolate chips. Buy a big bar of dark chocolate, and chop it up.
  3. I say in the recipe that flaked sea salt is optional, but that is not entirely true. Certainly if you have a salt sensitivity you can gauge how much you use, but it’s really such a gorgeous addition to the brownie, to amp up the salty/sweet flavor. Even a tiny sprinkle will do the trick!

Do you Have to Make the Caramel From Scratch?

Like I said above, yes. Go the extra step and do this. The caramel recipe here is perfectly suited to be baked inside the brownie batter, making it flavorful and moist, but not chewy like a typical caramel would be once it cools. If you don’t know, you might not even be able to identify that there is caramel baked in. It’s a really special recipe.

The secret addition of sour cream in the caramel adds richness and smoothness, without being detectable to the taste.

The caramel is another step that you can do ahead of time. You want the caramel to be cooled, but not cold, so if you do make this ahead, bring it back up to warm-room temperature before adding it to the batter.

Like I said above, you might not even know that there is caramel baked into the brownies. The richness and sweetness it adds is by far what makes these brownies so special.

You layer 3/4 cup of the caramel sauce on top of half of the brownie batter. Then you spread the remaining batter on top of the caramel. You will have about 1/2 cup caramel remaining, to save for your ice cream…OR I sometimes like to swirl an additional 1/4 cup on top of the brownie batter (as shown above). The extra caramel on top makes them slightly more gooey, and enhances the caramel taste…which certainly isn’t a bad thing, but it’s not necessary.

*NOTE* In the brownies pictures, I used all the caramel sauce, inside and on top of the batter before baking. See more details in the full recipe card.

Can You Freeze Sweet and Salty Brownies?

Yes, you can absolutely freeze these brownies! Either cut them into bars, or freeze them whole in the pan. Here are some tips:

  • If you freeze them as bars, Bake them and let them cool completely. If you let them site overnight, even better, as they will be more sturdy. Cut the brownies into bars. Line the bottom of a large airtight container with parchment paper, and place the brownies into the lined container. When you have to create a second layer, place another piece of parchment on top of the brownies and repeat until the container is filled. Freeze for up to a month.
  • If you choose to freeze them in the pan they were baked in without cutting them, let them cool completely, cover with plastic wrap, pressing the plastic wrap against the brownies to remove all the air. Cover the pan again with foil, and then freeze for up to a month.
  • Allow the brownies to come up to room temperature before eating, or slicing.

Other Decadent Brownie Recipes

This recipe was originally published in 2013, but I updated the pictures and recipe in 2019. Hope you love seeing some of my old favorites fresh and new!