When Little Devil lived at home our menu consisted of constant Asian recipes. When we became empty nesters Mr. Devilish Dish said, "Can we take an Asian Food Hiatus?" so we did for a while and after a break I can report we are now enjoying some Asian meals now and then. I made a version of this recipe a couple of weeks ago and while it was good, it wasn't great so I made it again last night because I wanted to tweak the sauce. Both Mr. DD and I were really happy with the way it turned out. Warning, it does have a little kick, hence the name Firecracker Chicken. I'm super excited to have something that is crispy and fried that is gluten-free so it is a winning recipe all around. I served it over rice and garnished it with some crisp green onions. Skip the take out and make your own at home, it's that easy!
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| Better than Take Out! |
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| Fry your chicken in a small amount of oil until crispy. |
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| Coat with sauce and bake until thick. |
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| Garnish with green onions. |
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| Serve over hot, steamed rice and enjoy! |
Firecracker Chicken
4 tablespoons canola or vegetable oil (enough for about 1/4-inch depth in your skillet)
4 boneless, skinless chicken breast cut into 1-inch pieces
1 cup cornstarch
2 eggs, beaten
Sauce:
1/3 cup Sriracha Sauce
1 cup packed brown sugar
2 teaspoons Apple Cider Vinegar
1 tablespoon water
1/2 teaspoon Kosher Salt
3-4 green onions, chopped for garnish
Preheat the oven to 325 degrees F and lightly grease a casserole dish and set aside. Heat oil in a large skillet over medium heat. Dip each piece of chicken into cornstarch coating all sides, then dip into beaten eggs. Drop into oil and fry approximately 2 minutes per side until chicken is crispy and golden brown. Remove to a paper towel-lined plate. You may need to do this in several batches.
In a small bowl combine the sauce ingredients. Once your chicken pieces are all fried, place them in a single layer in the prepared casserole dish. Pour the sauce over the chicken pieces making sure they are all well-coated. Place in the preheated oven and bake approximately 20-25 minutes until the sauce has thickened slightly. Garnish with chopped green onions and serve immediately over rice.
Prep Time: Approximately 20 minutes Cook Time: Approximately 25 minutes
Just made a slightly modified version of this so it was a bit hotter and less saucy (my goal was to just coat the chicken pieces and not leave a lot of extra sauce). I was going for my own take of a General Tzao chicken - it was excellent! I would attach a pic if i could. Thanks for the recipe - both ways are delicious and I think I will find even more ways to tweak it from here...
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