Wednesday, October 1, 2014

Firecracker Chicken

I love it when I find a new recipe that my hubby just raves about.  Some of his favorite Pinterest finds I have made are Breaded Chicken with Basil Cream Sauce,Spicy Sausage Pasta, Saucy Crockpot Red Beans and RiceBroccoli Beef, andCopycat Lion House Bacon Fried Rice and Sweet and Sour Meatballs to name a few.  This one is going in the books with this category!  

Really, these aren't too spicy at all.  Just a yummy sauce ready to fulfill your Chinese food cravings :)  He said the leftovers were great the next day for lunch as well. Enjoy!

Firecracker Chicken

¼ cup canola oil
4 boneless skinless chicken breasts
1 cup cornstarch
2 large eggs, beaten

⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
1¼ cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

I stirred the chicken every 15 minutes so that it coated them in the sauce.

Recipe Source:  The Recipe Critic

No comments:

Post a Comment