Firecracker Chicken
This recipe, oh my goshhh. Just thinking about it has me almost drooling, which is kinda nasty, but should attest to how good it is. This recipe reheats well, which is a huge win in my books, and has a great combo of sweet and a bit of spice. Try it, I’m telling you, TRY IT.
Ingredients
2-4 Tbsp Canola Oil
3-4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 large eggs, beaten
–Sauce–
1/3 cup hot sauce of your choice
1 cup packed light brown sugar
1 Tbsp water
2 tsp apple cider vinegar
1/2 tsp salt
Instructions
1
Preheat oven to 325 degrees.
2
Heat the oil in a large skillet over medium heat, and while the oil is heating up work on your chicken, and cut it into 1-inch pieces. Season with salt and pepper.
3
Place the cornstarch in a gallon size ziploc bag, then put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow bowl, then dip the cornstarch covered chicken int he egg mixture – put them in the skillet in a single layer.
4
Cook for 1-2 minutes, then flip and cook the other side, until the chicken is golden brown, but not completely cooked through. Then put chicken in a single layer in a 9×13 inch baking dish, and repeat until all of the chicken is in the dish.
5
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for 1 hour, turning the chicken 1 or 2 times while cooking to ensure that it is evenly coated with sauce. Serve over hot rice.
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