FIRECRACKER CHICKEN
The most amazing combination of sweet and spicy flavors that tastes a million times better than take-out!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken. Serve immediately.
FIRECRACKER CHICKEN
An incredibly easy Baked Firecracker Chicken recipe that can be on your dinner table in 30 minutes with the most delicious sweet and spicy sauce. Simple, quick, utterly delicious and perfect for busy nights!
Provided by Joanna Cismaru
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Prepare oven: Preheat your oven to 450 F degrees.
- Make sauce: In a small bowl whisk all the sauce ingredients together until combined.
- Apply sauce to chicken: Place chicken in a 9x13-inch baking dish and pour half the sauce over the chicken. Brush the sauce evenly over the entire surface of the chicken. Flip the chicken breasts over and pour remaining sauce over. Brush or spoon sauce from the pan over the chicken, making sure it's fully covered.
- Bake: Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes. The baking time could different depending on the thickness of the chicken breast. The breast is cooked when it's completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
- Wait and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.
Nutrition Facts : ServingSize 1 breast, Calories 352 kcal, Carbohydrate 8 g, Protein 37 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 826 mg, Sugar 6 g
FIRECRACKER CHICKEN
Make and share this Firecracker Chicken recipe from Food.com.
Provided by Mrs. Moss
Categories Chicken Breast
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken breasts with cold water.
- Cut chicken breasts into medium sized chunks.
- Bread Chicken with seasoned bread crumbs and flour mix.
- Fry chicken in 1 1/2 cup of olive oil until done.
- Drain on paper towel.
- Combine vinegar, honey, brown sugar, garlic powder (to taste), and red pepper flakes (to taste)
- Pour over chicken in a deep bowl and mix well until evenly coated.
- Pour coated chicken into a shallow baking dish and bake for 15min.
- Let cool and serve as appetizer or with Lo Mein noodles.
Nutrition Facts : Calories 533.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 88.6, Carbohydrate 106.9, Fiber 0.2, Sugar 106.2, Protein 27.6
FIRECRACKER MUSTARD CHICKEN
Essentially, fried chicken tenders marinated in and then coated with a fiery mustard-based sauce. The chicken is really just a vehicle for the sauce. Recipe shamelessly copied from America's Test Kitchen cookbook.
Provided by SusieQusie
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Whisk all sauce ingredients together and set aside.
- Cover chicken with plastic wrap and pound to an 1/2-inch thickness. Slice breasts in half and transfer to a large plastic bag. Add 1/4 cup sauce, seal bag and squeeze gently to coat chicken with sauce. Refrigerate for at least 30 minutes and up to 2 hours.
- Meanwhile, combine flour, cornstarch, salt and baking powder in a large bowl. Add 6 tablespoons of the sauce and, using your hands, blend until mixture resembles coarse wet sand.
- In another bowl, whisk egg whites until foamy.
- Set a large wire rack on a large baking sheet.
- Remove chicken pieces from marinade and pat dry with paper towels. Dip each piece in the egg whites and transfer to flour mixture, pressing lightly to adhere. Place on wire rack. Repeat with other chicken strips. Cover and refrigerate for 15 minutes (up to 4 hours).
- Heat oil in a large skillet over medium-high heat until oil shimmers. Add 1/2 of the chicken strips and fry until golden brown, 2-4 minutes per side. Remove to paper-towel lined platter and keep warm. Fry remaining chicken strips.
- Serve at once with remaining mustard sauce for generous dipping and a box of tissues for nose-blowing as the sauce clears everyone's sinuses.
Nutrition Facts : Calories 481.1, Fat 12.9, SaturatedFat 1.7, Cholesterol 68.4, Sodium 1459, Carbohydrate 53.3, Fiber 3.5, Sugar 7, Protein 36.4
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BAKED FIRECRACKER CHICKEN RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (29)Category 30 Minute MealsServings 4Total Time 40 mins
- FIRECRACKER SAUCE: In a saucepan, combine the hot sauce, brown sugar, apple cider vinegar, salt, garlic, and red pepper flakes over medium-high heat. Allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes (if you plan on making this sauce ahead of time) or for 12-15 minutes if you're serving immediately. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don't worry if it looks thin.
- CHICKEN: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone mat, set aside. Season both sides of the chicken breasts with a sprinkle of salt and pepper. Heat a skillet with the oil over high heat. When the oil is hot, add the chicken breasts and allow to cook for just 1-2 minute per side. We're just searing the very outside of the chicken, so don't worry about it cooking all the way through. Place the chicken breast on the prepared baking sheet and bake the chicken for 5 minutes. Remove from the oven, baste each chicken breast with 1-2 tablespoons of firecracker sauce. You will have additional sauce leftover to serve with the chicken. Place the chicken back into the oven and continue to bake for another 11-15 minutes or until the chicken feels firm to the touch, is cooked through, or registers 165ºF on a thermometer. Serve the firecracker chicken with leftover sauce and steamed rice.
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