Firecracker Chicken
Description
Hungry for some Asian cooking? Try making this firecracker chicken. It has crispy chunks of chicken in a spicy and sweet sauce. It isn't fried, but just browned until crisp and then finished in the oven. Serve over rice, Asian rice noodles or Chow Mein no
Ingredients
1 1/4 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
cooking spray
salt and pepper, to taste
1/3 c. cornstarch
2 eggs, beaten
3 T. vegetable oil
1/3 c. buffalo hot sauce
1/2 c. brown sugar
1 T. rice vinegar
1/4 t. red pepper flakes, or more or less to taste
1/4 c. sliced green onions, for garnish
Directions
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Preheat oven to 350 degrees. Coat a 9x13 inch pan with cooking spray.
Place chicken pieces on a plate/platter; season with salt and pepper, to taste. Sprinkle the cornstarch over the chicken; toss to coat evenly. Dip each chicken piece into the beaten eggs.
Heat the oil over very high heat in a large skillet; place the chicken in a single layer; cook for 3-4 minutes on each side or until golden brown. Work in batches as needed. Don't crowd the chicken or it will steam and not brown.
Place the chicken in a single layer in the prepared 9x13 pan.
In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes. Pour the sauce over the chicken. Bake for 35 minutes, stirring one time halfway through to coat the chicken with the sauce.
Serve, garnished with sliced green onions.
4 servings.