The best meal we have eaten in months. That is a bold statement, I KNOW. Really, though, this was amazing. I took 1 bite and told my hubby, “I want another plate full of this stuff!” We chowed down every last bite on our plates, and then went for seconds. The chicken was perfectly crispy and had a little zip from the marinade. The sauce was the most amazing and perfect mixture of sweet and spicy, I can’t even tell you how great it was! Make this tonight, please, please. It is on our menu this upcoming week! Yahoo!
Firecracker Chicken
Marinade
½ tsp. salt
1 small egg white, beaten
1 Tbs. cornstarch
2 tsp. peanut oil
1 Tbs. Sherry wine
2 chicken breasts, diced
Coating
1 ½ cup cornstarch
¼ cup peanut oil
Sauce
4 Tablespoons ketchup
½ cup chicken broth
2 Tablespoon sugar
½ cup sweet chili sauce
6 cloves garlic, grated
4 teaspoons grated fresh ginger
In a large bowl, whisk together all of the ingredients for the marinade. Set aside.
Add chicken to marinade and cover the bowl. Refrigerate for 30 minutes. While chicken is marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.
Place the 1 cup of cornstarch in a large bowl. Add the marinated chicken to the cornstarch, tossing to evenly coat. Transfer the coated chicken to a colander and shake off any excess cornstarch.
Place a large, deep sauté pan over medium-high heat. Add peanut oil.
Add prepared chicken to the pan, spread out so they aren't touching each other. Allow them to cook, tossing when necessary, until they are fully cooked throughout. Remove chicken from pan and place on a paper towel to remove excess oil.
Drain the excess oil from the pan and return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.
Add the cooked chicken to the sauce and toss to evenly coat.
Spoon Firecracker Chicken on top of rice or quinoa and serve.
Serves 2
Recipe adapted from Just a taste.com
Firecracker Chicken
Marinade
½ tsp. salt
1 small egg white, beaten
1 Tbs. cornstarch
2 tsp. peanut oil
1 Tbs. Sherry wine
2 chicken breasts, diced
Coating
1 ½ cup cornstarch
¼ cup peanut oil
Sauce
4 Tablespoons ketchup
½ cup chicken broth
2 Tablespoon sugar
½ cup sweet chili sauce
6 cloves garlic, grated
4 teaspoons grated fresh ginger
In a large bowl, whisk together all of the ingredients for the marinade. Set aside.
Add chicken to marinade and cover the bowl. Refrigerate for 30 minutes. While chicken is marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.
Place the 1 cup of cornstarch in a large bowl. Add the marinated chicken to the cornstarch, tossing to evenly coat. Transfer the coated chicken to a colander and shake off any excess cornstarch.
Place a large, deep sauté pan over medium-high heat. Add peanut oil.
Add prepared chicken to the pan, spread out so they aren't touching each other. Allow them to cook, tossing when necessary, until they are fully cooked throughout. Remove chicken from pan and place on a paper towel to remove excess oil.
Drain the excess oil from the pan and return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.
Add the cooked chicken to the sauce and toss to evenly coat.
Spoon Firecracker Chicken on top of rice or quinoa and serve.
Serves 2
Recipe adapted from Just a taste.com
1 comment:
Yeah this is pretty much amazing. My fam ate it all up and said it tasted better than a restaurant! Thanks for a great recipe!
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