A baking blog with a dash of flour and love!
Thursday, May 15, 2014
I love the ability to make takeout food at home... And this firecracker chicken was no exception.
It has a similar flavor to sweet and sour chicken with a little kick! It could easily be baked instead of fried and the sticky sauce makes the perfect coating.
Whip this up for dinner today (or maybe tomorrow, it's kind of late. Unless dinner at 9:00 pm is your thing).
You will need:
3 boneless skinless chicken breasts, cubed
1 cup cornstarch
Vegetable oil for frying
For the Sauce:
1/3 plus 1/4 cup buffalo wing sauce
1 3/4 cup packed light brown sugar
1 1/2 Tablespoons water
3 teaspoons rice wine vinegar
1 teaspoon salt
1/4 teaspoon red pepper flakes
3 green onions, diced for garnish
Preheat oven to 325 degrees and lightly spray a 9x13" baking dish, set aside.
Place 1 cup of cornstarch on a plate and in a separate bowl, whisk the eggs. Set up your station with cubed chicken, then cornstarch, and then the whisked eggs.
Heat oil to 375 degrees in a frying pan, about 2-3 inches deep.
Dredge multiple pieces of chicken in the cornstarch, coating completely, and then into the eggs allowing the excess to drip off. Then place coated chicken in hot oil and fry until golden brown. Transfer to a paper towel lined plate and continue until all chicken has been fried.
In a large bowl, whisk together all of the sauce ingredients until smooth and combined. Place fried chicken pieces in your baking dish and pour sauce over the top. Stir to coat all of the pieces.
Bake in preheated oven for 1 hour, stirring mixture to incorporate the sauce every 15 minutes.
Remove chicken from pan, serve over warm rice, and sprinkle with diced green onion.
Enjoy this sweet and spicy chicken! Betcha can't eat just one... :)
The Recipe Critic
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