Firecracker Chicken Extra Crispy (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ lbs. boneless skinless chicken breast or thighs
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
3 eggs, whisked
05 -
1 cup vegetable oil, plus more as needed
06 -
¾ cup cornstarch
→ Sauce
07 -
¾ cup buffalo sauce
08 -
1 cup packed light brown sugar
09 -
2 teaspoons apple cider vinegar
10 -
1 tablespoon butter, melted
11 -
1 teaspoon soy sauce
12 -
1 teaspoon garlic powder
13 -
½ teaspoon chili powder (optional)
14 -
½ teaspoon mustard powder
15 -
¼ teaspoon salt
# Instructions:
01 -
Preheat oven to 350°F (175°C). Whisk together all sauce ingredients in a bowl and set aside.
02 -
Cut chicken into 2-inch pieces and pat dry. Season with salt and pepper.
03 -
Whisk eggs vigorously in a bowl until uniform in color with small air pockets. Add the chicken to the eggs and toss to coat.
04 -
Heat 1 cup of vegetable oil in a skillet over medium-high heat to 365°F (185°C).
05 -
Coat chicken pieces in cornstarch, then dip them back into the whisked eggs. Fry in batches for 3-4 minutes per side until golden and crispy, adjusting heat and adding more oil as needed.
06 -
Remove fried chicken with a slotted spoon and place on wire racks with parchment paper beneath to catch excess oil.
07 -
Place fried chicken in a bowl with the sauce and toss gently to coat evenly.
08 -
Transfer coated chicken to a 9x13-inch baking dish. Bake for 10 minutes. Remove, toss chicken to coat again, and bake for another 10 minutes.
09 -
Remove chicken from oven. Garnish with chopped green onions and serve over white rice.
# Notes:
01 -
Ensure oil is hot enough before frying to keep the chicken coating intact. Peanut oil provides additional flavor.
02 -
Frank's Red Hot Buffalo Sauce is recommended for the sauce. Add red pepper flakes for extra heat.
03 -
Leftover chicken works great as a pizza topping with blue cheese or ranch dressing.
04 -
For serving, pair with perfectly cooked white long-grain rice prepared with chicken broth for added flavor.