Firecracker Chicken


  • 2 tbsp. canola oil
  • 3-4 boneless, skinless chicken tenders (about 2 lbs.)
  • Salt and pepper
  • 1 cup cornstarch
  • 3 large eggs, beaten
  • Rice, for serving

For the sauce:

  • 1/3 cup hot sauce
  • 1 cup packed light brown sugar
  • 1 tbsp. water
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. salt

Preheat the oven to 325 degrees F.

Heat the oil in a large skillet over medium heat. Cut your chicken into 1-inch pieces while the oil heats. Season the chicken with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag, and add the chicken and seal, tossing to coat.  

Whisk the eggs together in a shallow bowl. Dip the coated chicken pieces into the whisked eggs, and place them in the hot skillet. Cook the chicken pieces for 1-2 minutes on each side, cooking until just browned. Place the chicken in a single layer in a 9x13 inch casserole dish.

Mix the hot sauce, brown sugar, water, vinegar and salt in a medium bowl and then pour over the chicken in the baking dish. Mix around to coat chicken.

Bake for one hour, turning the chicken once to coat with the sauce.

Serve over hot, white rice.

by The Savvy Kitchen