I was hesitant to try out this recipe, in part due to the big amount of hotsauce involved, and in part due to the larger amount of sugar also involved. It was the best decision of the day, choosing to make this firecracker chicken.The chicken is lightly coated in cornflour and egg before quickly fried until colored but not cooked through.
It finished cooking slowly, in a calm oven, resulting in perfect tender chicken pieces enveloped in a sticky wonderous sauce.
This chicken is spicy, but not in the way that gets you all hot an bothered.
Adapted form the trusted source and worthwhile visit, Mel’s Kitchen Café.
2-4 Tbsp oil
900g boneless, skinless chicken breasts
1 tsp salt
1 cup cornstarch
2 large eggs, beaten
For the sauce:
1/3 cup hot sauce
3/4 cup packed light brown sugar
1 Tbsp water
2 tsp apple cider vinegar
1 tsp salt
Preheat the oven to 325F.
Heat the oil in a large skillet over medium heat.
While the oil is heating, cut the chicken breasts into 1-inch pieces.
Place the cornstarch in a ziploc bag with a teaspoon of salt.
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 hot skillet.
Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through.
Place in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
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.
Serve over hot, steamed rice.
صحة و عافية
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