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

Steps

1. Preheat oven to 350 degrees. Coat a 9x13 inch pan with cooking spray.
2. 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.
3. 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.