Firecracker Chicken Recipes

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
• Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
• In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
• I stirred the chicken every 15 minutes so that it coated them in the sauce.

FIRECRACKER CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Add the chilli flakes, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.
• Add the chicken breast to the bowl and mix it all together.
• Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
• Take the bowl of marinated chicken out of fridge and place into your Actifry, and set aside the remaining marinade. Set the Actifry to cook for 10 minutes.
• After 10 minutes is up, add the chopped onions and spray with low calorie cooking spray and set to cook for a further 5 minutes.
• Once this is complete, add the stock, the remaining marinade, peppers, spring onions, fresh chilli and mange tout and cook for a further 10 minutes. Once this is complete, it's ready to serve!
• Add the chilli flakes, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.
• Add the chicken breast to the bowl and mix it all together.
• Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
• Take the bowl of marinated chicken out of fridge and place in a frying pan on a medium heat, setting aside the remaining marinade. Cook for 10 minutes.
• After 10 minutes is up, add the chopped onions, spray with low calorie cooking spray and cook for a further 5 minutes.
• Once this is complete, add the stock, the remaining marinade, peppers, spring onions, fresh chilli and mange tout and cook for a further 10 minutes. Once this is complete, it's ready to serve!

INSTANT POT FIRECRACKER CHICKEN

Steps:

• To a bowl, add the chicken, corn starch, salt, and pepper. Mix so that the chicken is well coated.
• On the Instant Pot press on SAUTE (on low) and heat the oil. Add the chicken, and brown it until lightly browned. Remove the chicken from the pot onto a plate and set aside.
• Deglaze the pot by adding ¼ cup of water, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. I recommend discarding the liquid and the chicken cornstarch bits that were stuck to the pot to get a smooth sauce. Switch off the saute setting.
• In a bowl, whisk all of the sauce ingredients until well combined, then add them to the Instant Pot and put the chicken back. Add ¼ cup of water to the chicken and sauce, and give everything a good mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 4 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully open the lid, and remove the chicken from the pot and set aside.

FIRECRACKER CHICKEN

Steps:

• Place all of the marinade ingredients into a large bowl and mix together.
• Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).
• Cook your rice as per the pack instructions (or use my no-fail boiled rice tutorial).
• Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot. Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.
• Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.
• Add in the reserved marinade and heat through whilst stirring until bubbling throughout.
• Add in the peppers, mangetout (snow peas) and dried chillies. Cook for a minute, then stir through the spring onions (scallions). Add a splash of water to the sauce if it needs loosening up.
• Check one of the larger pieces of chicken to ensure it's cooked in the middle. Then turn off the heat.
• Take your boiled rice and spoon it into a small lightly oiled bowl (mine is 12cm/4.75" diameter). Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently to release the mound of rice. Repeat until you have four plates of rice.
• Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.
• Top the rice with a wedge of lime and serve!

FIRECRACKER CHICKEN

Steps:

• Preheat the oven to 400°F. Line a large rimmed baking tray with foil and spray with cooking spray. Set aside.
• Prepare your chicken breast by cutting it into 1-inch pieces. Place your cut chicken pieces into a large shallow dish.
• Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken. Set aside.
• In a small bowl, whisk your eggs. Taking 3 to 4 pieces at a time and shaking off any excess cornstarch, gently toss your cornstarch-coated chicken pieces into the beaten eggs. Place the coated chicken pieces onto a large plate. Repeat until all of your chicken pieces are coated in the cornstarch and egg.
• In a very large skillet, on medium-high heat, add your vegetable oil. Once your oil is hot (about 350°F), gently place ½ of your coated chicken pieces into the oil in a single layer. You want to make sure that the pieces are not touching and the skillet is not overcrowded.
• You will cook your chicken on the first side for 1 to 2 minutes, then flip and cook for another 1 minute. You are not trying to cook your chicken all the way through at this point. You are only very lightly frying the chicken so that your coated chicken will hold the sauce once cooked in the oven.
• Once your chicken has lightly fried, remove it to a paper towel-lined tray and repeat until all the chicken is fried.
• In a small bowl, you will make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt, and red pepper flakes.
• Transfer your fried chicken pieces to the prepared rimmed baking tray. Make sure your chicken pieces are in a single layer.
• Slowly and evenly, pour your sauce over the chicken pieces and gently toss to coat all the chicken.
• Bake your sauce-coated chicken for 20 to 25 minutes. Once your chicken has cooked, give it another toss on the tray to make sure all your sauce is coating the chicken. The sauce will thicken slightly as it cools.
• Transfer your cooked chicken to a large serving dish, making sure to pour any extra sauce from the tray onto the top, and garnish with the chopped green onions and sesame seeds.

FIRECRACKER CHICKEN

Steps:

• Make the sauce by whisking together the brown sugar, orange juice, sriracha, rice wine vinegar, and crushed red pepper.
• Season the chicken with salt, then toss it with the cornstarch until evenly coated.
• Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the chicken in the skillet and let it cook for 2 minutes, then flip it and let it cook for 2 additional minutes.
• Stir in the garlic and ginger then add the sauce mixture and reduce the heat to low. Let the sauce simmer for 3-4 minutes or until it reduces and becomes thick. Stir in the green onions and remove from heat.
• Garnish with fresh green onions and additional red pepper flakes and sriracha as desired and serve hot.

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 400°. In a large bowl, season chicken with salt and pepper, then add cornstarch and toss until fully coated.
• In a medium bowl, whisk eggs.
• In a large skillet over medium-high heat, heat oil. Dip chicken in eggs and add to skillet. Sear until golden brown, 5 minutes, then transfer to a paper towel-lined plate.
• Make sauce: In a small bowl, combine brown sugar, buffalo sauce, apple cider vinegar, red pepper flakes and salt.
• Grease baking dish with cooking spray and add chicken. Pour over sauce and bake until sauce has thickened, about 35 minutes, tossing every 15 minutes.
• Serve over rice and garnish with green onions.

FIRECRACKER CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
• Place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle the cornstarch over the chicken and toss to coat evenly.
• Dip each piece of chicken into the beaten eggs.
• Heat the oil over high heat in a large pan. Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown. You may have to work in batches.
• Place the chicken pieces in a single layer in the 9"x13" pan.
• In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.
• Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce. Top with green onions and serve.

FIRECRACKER CHICKEN

Steps:

• Prepare oven: Preheat your oven to 450 F degrees.
• Make sauce: In a small bowl whisk all the sauce ingredients together until combined.
• Apply sauce to chicken: Place chicken in a 9x13-inch baking dish and pour half the sauce over the chicken. Brush the sauce evenly over the entire surface of the chicken. Flip the chicken breasts over and pour remaining sauce over. Brush or spoon sauce from the pan over the chicken, making sure it's fully covered.
• Bake: Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes. The baking time could different depending on the thickness of the chicken breast. The breast is cooked when it's completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
• Wait and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken. Serve immediately.