Firebird Chicken
Description
Inspired by a stir-fry dish with the same name, Chef John's spicy marinade gives this firebird chicken recipe tons of flavor and juicy texture.
Ingredients
•
2 habanero peppers, seeded and chopped
•
1 clove garlic, sliced
•
1 teaspoon kosher salt
•
3 tablespoons Sriracha sauce
•
1 large egg
•
2 (8 ounce) skinless, boneless chicken breast halves
•
1/4 cup rice flour
•
3 tablespoons vegetable oil
Directions
1
Combine habanero peppers, garlic, and salt in a mortar and pestle; mash into a fine paste. Whisk in Sriracha and egg to combine; set aside.
2
Remove tenderloins from breasts; slice each remaining breast in half lengthwise, cutting at a 45-degree angle to create two relatively equal strips.
3
Place all 6 chicken strips on a plate; generously dust all sides with rice flour until completely covered.
4
Pour habanero mixture over chicken strips using tongs to make sure each chicken strip is evenly coated and that there are no dry spots. Wrap the plate in plastic wrap; marinate in the refrigerator 2 to 12 hours.
5
Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in centers, about 3 minutes per side. Serve immediately.