Looking for something to turn up the heat during these long, cold, exceptionally cold (oh, I already said that) winter days, I turned to my trusty friend—Pinterest. While I am still getting the hang of using this medium of recipe collection, I have found some great blogs and sources of inspiration as far as food is concerned. One of these sources is Mel’s Kitchen Cafe and I love everything I have made so far.
Recipes on Pinterest are a hit and miss. I have been lucky to have fewer misses than many others. This Firecracker Chicken was a surefire hit! It is now added to our meal rotation. It takes a bit more time than most of the recipes I usually make, but it is well worth the effort! Tangy, sweet, and spicy all rolled into one, these crispy pieces of chicken make you want more while you are still eating your first bowl. I served this with some white sushi rice, topped with some green onions and sprinkled with some sesame seeds. It was mouthwatering!
Here’s the recipe!
INGREDIENTS
2- 4 Tbsp canola oil
3-4 boneless skinless chicken breasts (about 2 pounds)
salt and pepper
1 cup cornstarch
2 large eggs, beaten
For the sauce:
1/3 cup hot sauce (any hot sauce you have – I had Texas Pete’s Hot Sauce)
1 cup packed light brown sugar
1 Tbsp water
2 tsp apple cider vinegar
1/2 tsp salt
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, seal, and toss to coat the chicken. Whisk the eggs together.
Dip the cornstarch-coated chicken pieces into the egg and place them carefully in a single layer into the hot skillet. Cook for 1-2 minutes on each side, until they are nicely golden but not cooked through all the way. Place in a single layer in a 9×13 baking dish. Repeat this process until you have used up all the chicken.
Mix the sauce ingredients in a medium bowl and pour it over the chicken in the baking dish. Bake for 1 hour, turning the chicken over once or twice to coat them all over.
Serve over hot white rice. Enjoy!
