Firecracker Chicken

It is so rare that I come across a recipe that actually pleases everyone in my family but this one is it, picky eaters and all eat this till their tummies about pop and then anxiously await leftovers the next day!  Trust me you can never make too much of this meal.  I have seriously contemplated making an entire 10 pound bag of chicken into this dish because I know my family would eat it till it is gone.  It uses ingredients most of us probably already have on hand (and are super cheap even if you don’t have them in your pantry already) and it does take a little time to prepare but I usually cut up my chicken earlier in the day to cut down on prep time when dinner time rolls around.

I have served this dinner to my whole family for a Sunday dinner and I have served it to friends and everyone just absolutely loves it and I know your family will too.  Soo please please give this a try for your dinner this week, I promise you it will make repeat appearances on your weekly menus!!

Firecrackerchickenlarge

 

 

 

Firecracker Chicken (adapted from Mel’s Kitchen)

Ingredients

Chicken:

2-4 tablespoons peanut or canola oil
3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten

Sauce:

1/3 cup hot sauce (I use Frank’s brand for hot wings since it is thicker)
1 cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
1/2 teaspoon salt

DIRECTIONS

  1. Preheat the oven to 325 degrees F.
  2. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the pant. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden (does not need to be cooked through.) Place in a in a 9X13-inch baking dish (or aluminum pan for easier clean up) and repeat with the remaining chicken pieces.
  3. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. (Watch very carefully as it can burn) Serve over rice.

Firecracker Chicken

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  1. The name alone brought me to your blog from Marvelous Mondays and it looks awesome. This is definitely a must try, thanks for sharing.
    -Natasha @ Lovely You

      • This sounds delicious. The picture looks like it is chicken with rice??? What are the small chunks that look like rice particles??

        TFS

        • Yes, it is best served over rice, so that is rice in the picture :) Thanks for stopping by!!

          • It turns out to be not too hot, not so spicy were downing milk lol. It does have a kick but you can add a little less hot sauce, dilute the hot sauce with some water if you reduce the amount, but overall not overwhelmingly spicy, like a hot wing, but you can taste the sauce before adding it and adjust as needed. WHen I make it sometimes I will make my Baked Sweet and Sour chicken for fans of not too spicy since the method is exactly the same except for the sauce, so I will just split the chicken in 2 batches and sauce them differently. Thanks!!! http://www.lifewiththecrustcutoff.com/baked-sweet-and-sour-chicken/

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    • Thanks so much!!!!! My hubby is down with the spicy either but he eats this right up!! Its not too spicy due to all the brown sugar lol!

  3. Oh wow. I’m going to have to try this. I’m going to pin it so I don’t forget. I found this post through Anyonita Nibbles’ Tasty Tuesday link party.

    Thanks for the tasty treat!

    Michele
    Michele recently posted..Cinnamon Ice CreamMy Profile

  4. Mmm… Sounds delicious! I need to save this for a post-diet meal. Yum!

    Kristin
    ExploringDomesticity.blogspot.com

  5. Oh YUM!!! Sounds wonderful!!
    Thanks so much for linking up to our “Best Of The Weekend” party! I have also pinned this to our BOTW party board and to another big board of mine!
    Have a great rest of your weekend and we hope to see you back at the party next week. :)
    xoxo

    • Thank you for hosting!!! And thank you so much for stopping by! :) Can’t wait to link up this week!

    • The hot sauce does make it spicy but the brown sugar really mellows it out, you can use less hot sauce, a milder hot sauce or even sub a sweet chili sauce to give it a sweet and sour taste with a tiny hint of heat! When I make it at home I make the Firecracker Chicken for the adults and I make the kids since the method is the same but the sauce is different :)

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  15. I am cooking this dish for the second time this week!! Yes it is that good and a kiddo pleaser too. I have celiacs disease, so this is a special treat as it taste just like chinese chicken. I decided to alter the amount of chicken to the recipe, I only used a pound of chicken tenders cut up, and I added a frozen package of broccolli to add some veggies and make it more like the dish I would order at my favorite restaraunt. It is awesome no matter how you make it! Thanks again for this wonderful recipe.

    • Yay!!! I am soo glad you like it! Hmm..adding veggies to it is genius!!! Thanks for coming by!!!

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