Firecracker Chicken

This chicken is a perfect combination of sweet and spicy, the flavor is just amazing! OMG, and I just LOVE Chinese food, I don’t know if its because its in my blood to why I love it so much, but its my absolute favorite. My mother is part Chinese, and we eat Chinese often in my house. This taste better than Chinese takeout though! I’m not kidding, you will never order Chinese takeout again after learning how to cook this recipe.

Firecracker Chicken

This recipe is overall easy to prepare, and can be whipped up pretty quickly. Its called firecracker chicken, because it does have a bit of a kick to it, but its not too spicy. I would give it a mild to medium on how hot it is. If you don’t like spicy food I would hold back on the crushed red pepper, but its really not that bad, and the sweetness balances it out.

Firecracker Chicken

This week I’m cooking all Asian inspired dishes in my home, and I’m excited to share them all with you. This dish goes perfect with vegetable fried rice -which you will see a recipe for on my blog this week. I’m getting hungry again looking at my photos, OMG! Lucky I have leftovers in my fridge 🙂

Firecracker Chicken
A delicious combination of sweet and spicy to make the perfect “just like takeout” chicken.

Firecracker Chicken

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4

Ingredients

  • 3 boneless skinless chicken breast, cut into chunks ( I used 1.5 lbs )
  • 3/4 cup cornstarch
  • 3 large eggs, beaten
  • Kosher salt and fresh ground black pepper, to taste
  • 1/4 cup canola oil
  • FOR THE SAUCE:
  • 1/3 cup buffalo sauce ( I use Franks Redhot buffalo sauce)
  • 1 cup light brown sugar
  • 3 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1 tablespoon water

Instructions

  1. Preheat oven to 325 degrees, and lightly grease a baking pan. (I used a 9x13 baking pan).
  2. Combine all ingredients for the sauce in a medium sized bowl and whisk together. Set aside.
  3. Place cut up chunks of of chicken in a large bowl, and season with salt and pepper to taste.
  4. Add cornstarch to the bowl of chicken and toss to evenly coat.
  5. In a separate bowl, beat the eggs and dip chicken in the egg. (I dip a few at a time in the egg.)
  6. Heat canola oil in a large heavy saucepan, and add chicken. Cook chicken until golden brown, about 2 minutes. Remove the oil off the chicken on a paper towel lined plate.
  7. Place chicken into baking dish, and pour the sauce mixture over the chicken. Toss to evenly coat.
  8. Bake chicken in the oven for 45 minutes until the sauce has thickened, turning the chicken every 15 minutes in the sauce to coat.

Notes

Adapted from: melskitchencafe

http://caribbeanscent.ca/2015/12/firecracker-chicken/

2 Comments

  1. I made this right before NYE and LOVED it! I didn’t realize until afterwards that I was suppose to use “light brown sugar” instead of “dark”. (Didn’t even know there were different types lol). Luckily it definitely didn’t go to waste! Can’t wait to make it again especially knowing that it’s gonna taste better with the right sugar!

    • yuminyourtum

      I’m glad you took the time to try it. I have made it before with the dark brown sugar as well, and the light brown sugar definitely tasted better, but still tasted good! 🙂

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