Friday, January 18, 2013

Firecracker Chicken

This was a big hit in our home.  It definitely had a kick - I am so glad our little one does not mind when I eat spicy doesn't seem to affect him and his eating at all!

2-4 TBSP canola oil
3-4 boneless, skinless chicken breasts
salt and pepper to taste
1 C cornstarch
2 eggs, beaten
1/3 C hot sauce (wing sauce - buffalo flavor is supposed to be milder stuff)
1 C brown sugar, packed
1 TBSP water
2 tsp apple cider vinegar
1/2 tsp salt

Preheat oven to 325.
Coat a 9"x13" baking dish with cooking spray.
Heat the canola oil over medium heat in a large frying pan.
Cut the chicken into bite-sized pieces and season them with salt and pepper.
Put the cornstarch in a large bowl and coat the chicken pieces with it.
Whisk the eggs in a shallow dish or bowl and dip the cornstarch covered chicken pieces in the egg and put them in a single layer in the oil.
Cook the chicken pieces for 1-2 minutes on each side until they are golden brown on the outside (thie chicken does not cook all the way through).
Place the chicken in a single layer on the bottom of the baking dish.
In a small bowl, mix together the hot sauce, brown sugar, water, apple cider vinegar, and salt.
Pour the sauce mixture over the chicken.
Bake for 50-60 minutes until the chicken is cooked through.
Turn the chicken a couple of times while it is baking to make sure it is coated evenly with sauce.
Serve with rice or quinoa.

*This recipe is from

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