I’ve been craving Chinese food lately. I was all excited a few weeks ago, because I decided to place an order from my favorite local restaurant only to find out that they are no longer in business…devastating, I tell ya! It was then and there I realized making Chinese-inspired food would be a great culinary adventure to go on. So I bring you Firecracker Chicken!
Thanks to Pinterest leading me to the site The Recipe Critic, I was led to this delicious recipe. Think Sweet & Sour Chicken with a bit of heat. But no worries, it’s not super hot, but it finishes with a little heat after each bite. And you can tailor the sauce to be as spicy as you’d like.
I used Frank’s Hot Sauce & red pepper flakes in my sauce, and it was absolutely delightful. And there was brown sugar and some apple cider vinegar added as well to give the sweet & sour tastes too.
And if you have followed me very much on my blog, you probably know of my strong dislike of dealing with raw chicken. It’s just gross…so you know I really wanted to try out this recipe if I was willing to mess with it. I put on some Robbie Williams and went to my happy place as I cut up the chicken breasts.
Aside from dealing with the raw chicken, this recipe was a breeze! Dredge the chicken pieces in some corn starch and then into some beaten eggs & fry them in some canola oil for a few minutes until they are brown. While the chicken cooks, the sauce gets mixed up. And when all of the chicken is browned just pour the sauce over it and bake for about an hour, stirring periodically. I served it over some white rice and topped with a few scallions. It was fabulous and any leftovers heat up really well too. Yum, yum, yum!
Click here for the recipe and step by step pictures…you know you want to!