Spicy and Crispy Firecracker Chicken (Print Version)

# Ingredients:

01 - 1 ½ lbs. boneless skinless chicken breast or thighs.
02 - Salt and pepper to taste.
03 - 3 eggs, whisked.
04 - 1 cup vegetable oil, plus more as needed.
05 - ¾ cup cornstarch.
06 - ¾ cup buffalo sauce.
07 - 1 cup packed light brown sugar.
08 - 2 teaspoons apple cider vinegar.
09 - 1 tablespoon butter, melted.
10 - 1 teaspoon soy sauce.
11 - 1 teaspoon garlic powder.
12 - ½ teaspoon chili powder (optional).
13 - ½ teaspoon mustard powder.
14 - ¼ teaspoon salt.

# Instructions:

01 - Preheat oven to 350°F (175°C). Whisk together the sauce ingredients and set aside.
02 - Cut the chicken into 2-inch pieces and pat dry. Season with salt and pepper.
03 - Whisk the eggs in a medium bowl until frothy. Toss the chicken to coat in the eggs.
04 - Heat vegetable oil over medium-high heat to 365°F. Coat the chicken in cornstarch and dip back into the eggs.
05 - Fry the chicken in batches, flipping until golden brown, about 3-4 minutes per side.
06 - Remove chicken using a slotted spoon and place on a wire rack to drain.
07 - Once all chicken is fried, toss it in the buffalo sauce. Transfer to a baking dish.
08 - Bake for 10 minutes, toss with sauce, and bake for another 10 minutes.
09 - Garnish with green onions and serve over white rice.

# Notes:

01 - For extra crispiness, ensure the oil is hot before frying.
02 - You can adjust the spice level by using more or less buffalo sauce.

Back