Firecracker Chicken
Description
Firecracker chicken is like a spicy version of sweet and sour chicken. Serve over rice for a delicious weeknight dinner.
Ingredients
•
2/3 cup cornstarch
•
1 teaspoon ground ginger
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1/2 teaspoon freshly ground black pepper
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1 1/2 teaspoons kosher salt, divided
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3 large eggs, beaten
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1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
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1/4 cup canola or peanut oil
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3/4 cup honey
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1/2 cup hot pepper sauce (such as Crystal®)
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1 tablespoon rice vinegar
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1/2 teaspoon crushed red pepper
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4 cups cooked white rice
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1/2 cup thinly sliced scallions
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toasted white sesame seeds, for garnish
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Place a rack in the center of the oven.
2
Combine cornstarch, ginger, pepper, and 1 teaspoon salt in a large bowl. Place beaten eggs in a separate large, shallow bowl. Add chicken to cornstarch mixture and toss to coat.
3
Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering.
4
While oil is heating, transfer 1/3 of the chicken to dish with eggs and toss to coat.
5
Use a slotted spoon to transfer chicken to the hot skillet and cook in hot oil, turning once, until chicken is golden on both sides, about 2 minutes per side (chicken will not be cooked through at this point). Transfer to a 9x13-inch baking dish. Repeat with remaining chicken, adding 1 tablespoon of oil to the skillet per new batch (3 batches total).
6
Stir together honey, hot sauce, vinegar, crushed red pepper, and remaining 1/2 teaspoon salt in a bowl. Pour over chicken in the baking dish and stir to coat.
7
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, stirring halfway through, 25 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
8
Serve over rice and sprinkle with scallions and sesame seeds.