Firecracker Chicken

Name: Firecracker Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 Servings
Ingredients: 2-4 2-4 tablespoons canola oil; 3-4 3-4 boneless skinless chicken breasts (about 2 pounds); salt and pepper; 1 1 cup cornstarch; 2 2 large eggs; ⅓ ⅓ cup hot sauce; 1 1 cup packed light brown sugar; 1 1 tablespoon water; 2 2 teaspoons apple cider vinegar; ½ ½ teaspoon salt

User Reviews

4.6

156 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
6 Servings
Course
Main Course
Cuisine
American

Firecracker Chicken

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Chicken:

2-4 2-4 tablespoons canola oil
3-4 3-4 boneless skinless chicken breasts (about 2 pounds)
salt and pepper
1 1 cup cornstarch
2 2 large eggs beaten

Sauce:

⅓ ⅓ cup hot sauce like Frank's brand for hot wings, for instance
1 1 cup packed light brown sugar
1 1 tablespoon water
2 2 teaspoons apple cider vinegar
½ ½ teaspoon salt

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Instructions

Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Notes

Hot Sauce: this dish packs a bit of a kick and depends mightily on what type of hot sauce you buy. Apparently (thought I haven't tried it), if you buy the buffalo flavor it's a bit more mild and less spicy.
Sugar: also, I cut down on the sugar by 1/2 cup from the original recipe. If you really want to minimize the spiciness, you can consider adding that extra 1/2 cup back in (I just had trouble bringing myself to use 1 1/2 cups of sugar in a dinner recipe). Either way, the spicy/sweet combo is delicious!

Nutrition Information

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Serving 1 Serving Calories 416kcal (21%) Carbohydrates 56g (19%) Protein 26g (52%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 134mg (45%) Sodium 713mg (30%) Fiber 1g (4%) Sugar 36g (72%)