Firecracker Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
411 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Firecracker Chicken
Description
This dish begins by whisking together a sauce combining brown sugar, buffalo sauce, apple cider vinegar, water, and red pepper flakes, thickened with cornstarch. Chicken breasts are cut into one-inch pieces, seasoned with garlic powder, salt, and pepper, and coated with cornstarch to create a crispy coating when pan-fried in olive oil. The chicken is cooked in batches to avoid overcrowding the pan, ensuring even browning and thorough cooking.
After cooking, the chicken is returned to the skillet with the sauce, which bubbles and thickens quickly, coating the pieces in a glossy, flavorful glaze. This combination results in tender chicken with a spicy, sweet, and tangy sauce that complements rice or noodles well. The garnish of green onions adds freshness and a mild crunch.
Ingredients
- 2 chicken breast
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- green onion to taste, garnish (optional), chopped
Sauce Ingredients:
- 3/4 cup brown sugar packed
- 1/2 cup water
- 1/3 cup buffalo sauce I use Frank's Red Hot Original
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon cornstarch
- 1/4 teaspoon red pepper flakes or to taste, crushed
Instructions
- Add the sauce ingredients to a small bowl and whisk them together.
- Cut the chicken into approx. 1" pieces and add it to another bowl. Add the garlic powder and salt & pepper and toss until coated, then add the cornstarch and toss again to coat.
- Add 2 tablespoons of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer the chicken to a plate. For the second batch, add another tablespoon of olive oil to the pan.
- Once the second batch of chicken is done, add the chicken that's on the plate back to the skillet. Stir in the sauce and let it bubble for 30 seconds to a minute or so until thickened, then take the skillet off the heat. Serve immediately over rice or noodles with scallions sprinkled on top if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 761mg | 32% |
| Potassium | 483mg | 10% |
| Fiber | 0.1g | 0% |
| Sugar | 40g | 80% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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