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Firecracker Chicken

Firecracker Chicken


-2-4 tablespoons Canola Oil or Grapeseed Oil

-3-4 boneless, skinless chicken breasts (about 2 pounds), cut into 1-inch pieces

-salt & pepper

-1 cup cornstarch

-2 large eggs, beaten


-1/3 cup hot sauce (like Frank’s brand)

-1 cup packed light brown sugar

-1 tablespoon water

-2 teaspoons apple cider vinegar

-1/2 teaspoon salt

 Preheat oven to 325 degrees.

 Heat the oil in a large skillet over medium heat.  While oil is heating, season chicken pieces with salt & pepper.  Put the cornstarch in a large Ziploc bag.  Put the chicken in the bag and seal, tossing to coat the chicken.

 Whisk eggs in a shallow pie plate.  Dip the cornstarch-coated chicken pieces in the egg and then place them carefully in the hot skillet.  Cook for 1-2 minutes on each side and then flip each piece over to cook on the other side until nicely golden, but not completely cooked through.

 Place cooked chicken pieces on a single layer in a 9” x 13” large baking pan.  Mix sauce ingredients together and pour over the chicken in the baking dish.  Bake for 1 hour, turning the chicken once or twice while cooking to coat evenly with sauce.  Serve over hot steaming rice.

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