Thursday, August 22, 2013

Firecracker Chicken

This was DELICIOUS!  It is so easy to make on the night that you really want take out Chinese!   We loved it.

Firecracker Chicken

1/4 cup canola oil
4 boneless skinless chicken breasts
1 cup cornstarch
2 large eggs, beaten


1/3 cup buffalo sauce (if you like more heat use hot sauce, like Frank's brand)
1 1/4 cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, buffalo sauce, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

5. I stirred the chicken every 15 minutes so that it coated them in the sauce.


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