Firecracker Chicken

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Recipe by South Your Mouth

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Firecracker Chicken

adapted from Mel's Kitchen

Makes 8 servings, easily reduce by half if desired

Chicken:

4 large boneless, skinless chicken breasts

Salt, pepper and garlic powder

Vegetable or canola oil


Breading:

1 cup cornstarch

4 eggs, beaten

1/2 teaspoon salt


Sauce:

1/2 cup hot sauce

1 1/4 cups brown sugar

2 teaspoons soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes


Heat 1/2 inch of oil in a large skillet over medium-high heat.


Cut chicken into 1 1/2 inch pieces then season liberally with salt, pepper and garlic. Coat chicken with cornstarch; set aside. I added my cornstarch to a gallon-sized zip-top bag then added 8-10 pieces of chicken at a time, sealed the bag, shook vigorously and then removed the chicken pieces and it worked like a charm.


Beat eggs with 1/2 teaspoon salt then quickly dip cornstarch-coated chicken pieces in egg, shake off excess, then fry in hot oil on both sides until light golden brown. Cook in batches to ensure you don’t overcrowd the pan. Remove browned chicken pieces to a very large baking dish (or two 13x9 pans - you don't want to have more than two layers of chicken in the pan or it will get soggy); set aside.


Once all chicken is browned, whisk together sauce ingredients until smooth. Pour sauce over chicken pieces then gently stir to coat. Bake, uncovered, at 325 degrees for 45 minutes, stirring once after 25 minutes. Serve with white rice and steamed vegetables if desired.