Firecracker Chicken

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 338kcal

Ingredients

  • 3 cups Vegetable oil
  • 1/2 cup Hot sauce like Frank's red hot
  • 3 tbsp Brown sugar
  • 2 tsp Rice wine vinegar
  • 1 cup Cornstarch
  • 1 pound Chicken breast boneless skinless cut into 1-inch cubes
  • 3 Eggs scrambled
  • 2 Scallions chopped
US Customary - Metric

Instructions

  • Preheat the oil on medium heat in a small pot until it is hot. Line a plate with paper towels. Arrange everything near your stove.
  • In a bowl mix together the hot sauce, brown sugar, and vinegar. Set aside.
  • Add the cornstarch to a bowl and season with salt and pepper. Add the chicken and toss to coat well.
  • Whisk together the eggs in a bowl. Dip the chicken into the eggs and then back into the cornstarch to coat well.
  • Fry the chicken in the oil until it reaches an internal temperature of 160 degrees using a thermometer (fry in batches if needed being careful to not overcrowd the oil)
  • When chicken is done, remove it from the pot with a slotted spoon and transfer it to the plate lined with paper towels to drain off any excess oil.
  • Toss the chicken in the hot sauce and serve. Garnish with scallions.

Nutrition

Calories: 338kcal | Carbohydrates: 39g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 195mg | Sodium: 978mg | Potassium: 537mg | Fiber: 1g | Sugar: 9g | Vitamin A: 321IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 1mg

Firecracker Chicken

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 338 kcal

Ingredients
 
 

  • 3 cups Vegetable oil
  • 1/2 cup Hot sauce like Frank's red hot
  • 3 tbsp Brown sugar
  • 2 tsp Rice wine vinegar
  • 1 cup Cornstarch
  • 1 pound Chicken breast boneless skinless cut into 1-inch cubes
  • 3 Eggs scrambled
  • 2 Scallions chopped

Instructions
 

  • Preheat the oil on medium heat in a small pot until it is hot. Line a plate with paper towels. Arrange everything near your stove.
  • In a bowl mix together the hot sauce, brown sugar, and vinegar. Set aside.
  • Add the cornstarch to a bowl and season with salt and pepper. Add the chicken and toss to coat well.
  • Whisk together the eggs in a bowl. Dip the chicken into the eggs and then back into the cornstarch to coat well.
  • Fry the chicken in the oil until it reaches an internal temperature of 160 degrees using a thermometer (fry in batches if needed being careful to not overcrowd the oil)
  • When chicken is done, remove it from the pot with a slotted spoon and transfer it to the plate lined with paper towels to drain off any excess oil.
  • Toss the chicken in the hot sauce and serve. Garnish with scallions.

Nutrition

Calories: 338kcalCarbohydrates: 39gProtein: 29gFat: 6gSaturated Fat: 2gCholesterol: 195mgSodium: 978mgPotassium: 537mgFiber: 1gSugar: 9gVitamin A: 321IUVitamin C: 25mgCalcium: 36mgIron: 1mg
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