Crispy Firecracker Chicken
A take-out rockstar Fakeout, this sweet and spicy firecracker chicken is reminiscent of your favorite Chinese take-out meals, but does so much better, right at home. This is my favorite pan, and the one I use for this recipe. It is very affordable and I cannot recommend it enough.
INGREDIENTS
- 2 eggs, beaten
- 1/2 cup brown sugar
- 1/3 cup cornstarch
- 1/3 cup hot buffalo sauce
- 1/4 cup sliced green onions
- 3 tablespoons of vegetable oil
- 1 tablespoon of rice vinegar
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes or more to taste
- cooking spray
INSTRUCTIONS
First, preheat oven to 350 degrees F. Coat a 9 "x 13" pan with cooking spray.
Then, place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle cornstarch over chicken and toss to evenly coat.
Dip each piece of chicken in the beaten eggs.
Heat the oil over high heat in a large skillet. Place the chicken in a single layer and cook 3-4 minutes per side or until golden brown. You may need to work in batches.
Place chicken pieces in a single layer in 9 "x13" pan.
In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.
Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through cooking to coat chicken in sauce. Garnish with green onions and serve. Happy Cooking Time.
