4.1 from 58 votes
Firecracker Chicken
Firecracker Chicken features bite-sized pieces of chicken coated in a crispy batter and deep-fried, then combined with a vibrant stir-fry of onions, garlic, ginger, and an array of bell and hot peppers. The dish is finished by tossing everything in a bright, tangy sauce made from grapefruit juice, tamari, hoisin, honey, plum sauce, rice wine vinegar, sesame oil, sriracha, and cornstarch, giving a glossy, sticky coating. It is garnished with green onions and sesame seeds, providing texture and mild pungency.
Total Time
35 mins
Servings:
6
servings
Calories:
198 kcal
Course:
Main Course, Dinner
Cuisine:
Asian, Chinese
Ingredients
- 1 lb chicken breast or tenders, boneless, skinless
- 1 egg
- 1 Tbsp cornstarch
- 1 Tbsp all-purpose flour more cornstarch for gluten free
- salt freshly cracked pepper
- black pepper freshly cracked pepper
- vegetable oil peanut oil works well
- 1 onion peeled and chopped
- 3 cloves garlic minced
- 1 ginger peeled and minced, thumb sized piece
- 4 cups bell pepper multi-colored, chopped
- 1-2 hot peppers thinly sliced (use the seeds for more heat, and leave them out for less)
for the sauce
- 1/2 cup grapefruit juice substitute orange or pineapple, fresh squeezed
- 1 Tbsp tamari soy sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp honey
- 1 Tbsp plum sauce
- 1 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp Sriracha sauce
- 1 Tbsp cornstarch
for garnish
- 5 green onions thinly sliced
- sesame seeds
Instructions
- Mix the sauce in a measuring cup --- whisk together all the ingredients. Add water to bring the mixture up to a cup. Set aside.
- Cut the chicken into bite sized pieces.
- Whisk the egg, cornstarch and flour together with a tablespoon of water. Season with a little salt and pepper.
- Pour oil into a wok or frying pan to a depth of about 1/2 inch. Heat the oil to about 340F. Working in batches, drop the chicken into the egg and cornstarch mixture, coating it completely, and then into the oil and fry until golden, about 2 minutes or until the chicken is completely cooked. Flip the chicken halfway through cooking. Drain on paper towels and set aside.
- Wipe out the pan, and heat 2 tablespoons of oil. Saute the onion, garlic, and ginger for about 5 minutes, until the onion is softened.
- Add the peppers, both sweet and hot, to the pan and stir fry over high heat for another few minutes, just until the peppers have lost their 'raw' edge. They should still be bright and crunchy.
- Add the chicken back to the pan and heat through.
- Shove the food to one side of the wok and pour the sauce into the pan. Tilt the pan so the sauce can come to a boil and thicken. Once the sauce has come to a boil it will become instantly thick and glossy. Stir everything together to coat with the sauce and heat through.
- Serve hot over rice, garnished with sliced green onion and a sprinkle of sesame seeds.
Cup of Yum
Notes
- Fry the chicken pieces until golden and cooked through for optimal crispness before mixing with sauce.
- Use fresh bell and hot peppers to balance sweetness and heat in the stir-fry.
- The sauce combines tangy, sweet, and spicy elements; adjust Sriracha and hot peppers for desired spice.
- Serve the dish over rice or noodles to soak up the flavorful sauce.
- Try sautéing chicken instead of frying to reduce fat content, or substitute shrimp for chicken as a variation.
Nutrition Information
Calories
198kcal
(10%)
Carbohydrates
21g
(7%)
Protein
19g
(38%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
76mg
(25%)
Sodium
351mg
(15%)
Potassium
638mg
(14%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
3348IU
(67%)
Vitamin C
148mg
(164%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 198
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 351mg | 15% |
| Potassium | 638mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 3348IU | 67% |
| Vitamin C | 148mg | 164% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.