Firecracker Chicken


For the Chicken

1½ pounds boneless, skinless chicken breasts, chopped

sea salt and pepper

⅓ cup cornstarch

2 large eggs

¼ cup vegetable oil

For the Sauce

1 tablespoon unsalted butter

3 garlic cloves, minced

¼ cup sriracha

¼ teaspoon unseasoned rice vinegar

3 tablespoons light brown sugar

½ teaspoon crushed red-pepper flakes

1 bunch scallions, thinly sliced, divided

Sesame seeds and steamed rice, for serving

In a large bowl, season chicken with salt and pepper.

Add cornstarch and toss well to coat.

In a bowl, crack eggs and whisk to combine.

In a large fry pan, heat oil over medium heat.

When the oil is hot, dip each piece of chicken into the egg and then add to the pan.

Cook the chicken, turning a few times, until each piece is evenly golden brown, 7 to 9 minutes.

For the Sauce

Meanwhile, melt butter in a pan over medium heat.

Add garlic and sauté until fragrant, 1 minute.

Add sriracha, rice vinegar, brown sugar, crushed red-pepper flakes and half of the scallions.

Bring mixture to a simmer, stirring constantly and cook for 1 minute, then remove from heat.

When the chicken is done cooking, put it into a bowl.

Add sauce and toss well to combine.

Garnish with sesame seeds and scallions, then serve with rice. Enjoy!
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