Firecracker Chicken is crispy chicken tossed in a sweet and spicy sauce. The dish is done in two steps, first browned until the chicken is crisp in a pan stove top and next the cooked chicken is tossed in a sweet and spicy sauce and baked to perfection.
This dish an be served as an appetizer or as a side dish with plain rice or fried rice. I like using chicken thighs for the dish because of the texture but chicken breast works fine.
Preparation Time : 10 minutes
Cook Time : 15 minutes
Bake Time : 20 minutes
Serves : 4
Skinless boneless chicken : 500 grams (cut into chunks)
Salt and pepper to taste
Corn flour/starch : 2 1/2 tablespoons
Eggs : 2 beaten
Scallions : To garnish
For the sauce:
Hot sauce : 1/3 cup
Red chilli flakes : 1 tablespoon
Rice Vinegar : 1 tablespoon
Brown Sugar : 2 tablespoons
Take the chicken chunks in a bowl, add salt, pepper, corn flour/starch and mix well to coat.
Pre heat the oven to 350 degrees F. Line a 13×9 tray or cookie sheet with aluminium foil and keep aside.
In a small bowl, mix all the ingredients listed under for the sauce and keep aside.
On High flame, heat oil in a wide pan. Dip the chicken pieces in the egg and put them in the pan in a single layer. It will take 2 batches to cook all the chicken. Cook the chicken pieces 3-4 minutes per side until the chicken is light brown and crisp.
Once the chicken is done, add the chicken pieces to the baking pan, pour the sauce and coat well. Make sure the chicken is in single layer.
Bake the chicken for 20 minutes. Turn off the oven, garnish the chicken with scallions and serve hot with plain rice or fried rice.