Firecracker Chicken
HB-13749 · Hand-built original · Asian American
Cornstarch-and-egg coated chicken pieces browned in a skillet, then baked in a sweet, fiery buffalo and brown sugar sauce until sticky.
Asian AmericanDinner, Main Course1 hr 30 minServes 6501 kcalGluten-freeDairy-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- ¼ cup canola oil
- 4 chicken breasts, boneless skinless
- Salt
- Pepper
- 1 cup cornstarch
- 2 large eggs
- ⅓ cup buffalo sauce
- 1¼ cups light brown sugar, packed
- 1 Tbsp. water
- 2 tsp. apple cider vinegar
- ½ tsp. salt
- ¼ tsp. red pepper flakes
Method
- Cut the chicken breasts into bite-size pieces, season them with salt and pepper, and heat the oven to 325°F.
- Put the cornstarch in one bowl and the lightly beaten eggs in another, then dip each chicken piece first through the cornstarch and then through the egg.
- Brown the coated chicken in the canola oil in a large skillet over medium-high heat and transfer the pieces to a greased 9x13-inch baking dish.
- Whisk the buffalo sauce, brown sugar, water, apple cider vinegar, ½ tsp. salt and red pepper flakes together in a medium bowl.
- Pour the firecracker sauce over the chicken in the dish and bake for 1 hour, stirring the pieces every 15 minutes so they glaze evenly.
Prep: 30 min · Cook: 60 min · Total: 90 min
Nutrition (per serving, where published)
501 kcalCalories
28.3 gProtein
82.1 gCarbs
4.7 gFat
1.8 gSaturates
0.5 gFibre
44.8 gSugars
478 mgSodium
146 mgCholesterol
539 mgPotassium
60 mgCalcium
1.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data