Firecracker Chicken: Sweet, sour and fiery! I would describe this flavorful chicken stir-fry dish as sweet and sour chicken meets buffalo — thanks to Frank’s Red Hot and red pepper flakes. It’s not an extremely hot recipe, but has a delicious kick that will keep you coming back for more. An instant family favorite!
We had the most beautiful weather, perfect for spending it outside doing lawn work.
This weekend was the only shot we had to rake up 85 million sticks leftover from winter, edge our driveway, turn up our garden and weed out my raised herb garden. So we definitely made the most of it and got to work. HOLY MOLY am I sore, I must have hauled 200 pounds of dirt and grass that we edged away (gaining over a foot of driveway) and loading it into my husbands truck. Pat edged and I hauled– our yard has never looked better.
Earlier last week I whipped this little ditty up in the middle of the day, because I knew we’d have a few late nights at the ball field, so I made sure on those days to have dinner ready and in the fridge to reheat later. On the menu was this Firecracker Chicken.
For those who aren’t a fan of vegetables in their stir-fry, well then Firecracker Chicken is your jam. Chicken is coated in a light cornstarch batter and pan-fried in coconut oil until golden and crispy and tossed in a sweet and sour sauce that has a spiciness that is equally addictive and delicious. I serve it with cooked jasmine rice and, you guessed it, my favorite 10-minute roasted broccoli recipe.
To Make This Firecracker Chicken You Will Need:
- an egg white
- low-sodium tamari (or low-sodium soy sauce)
- white pepper
- boneless, skinless (thin cut) chicken breast halves
- dark brown sugar
- low-sodium chicken broth
- hot sauce (like Frank’s Red Hot)
- cider vinegar
- red pepper flakes
First add the egg white into a medium bowl, discarding the yolk or saving it for a different purpose. Beat the egg white until frothy and whisk in a tablespoon of tamari, 1-1/2 tablespoons of cornstarch and a 1/2 teaspoon of white pepper.
Cube up 1-1/4 to 1-1/2 pounds of boneless, skinless chicken breast halves into 1-inch pieces. Use tongs to toss and coat in the cornstarch batter.
In a separate medium bowl, measure and whisk together; 1/3 cup of dark brown sugar, 1/4 cup of honey, 1/3 cup Frank’s Red Hot sauce, 2 tablespoons cider vinegar, 1/4 to 1/2 teaspoon red chili pepper flakes and 1 cup of low sodium chicken broth.
Next, preheat a large 12-inch chefs pan or wok on medium-high heat.
Add in 2 tablespoons of coconut oil and working in batches, cook the chicken until deeply golden brown and crispy. Transfer the chicken to a paper towel lined plate and repeat with the remaining uncooked chicken. When the chicken is crispy, add it back into the pan, and then pour in the firecracker sauce. Bringing to a boil.
Once the sauce is bubbling away, stir while pouring in a cornstarch slurry. (1 tablespoon cornstarch mixed with 1 tablespoon cool water)
Stir often until the sauce is thick and glossy.
Now it’s time to eat! I serve on a bed of jasmine rice, family-style with a sprinkling of sliced green onions and cilantro leaves. But individual bowl work too, feel free to saddle up roasted broccoli, sugar snap peas or a medley of your favorite spring/summer veggies right next to the firecracker chicken and rice. BUT for my fellow heat-lovers, I sprinkle even more red pepper flakes over top.
Can’t. Get. Enough
I’m not kidding you, this is better than take-out! Because homemade usually is. And I have zero doubts that this delicious firecracker chicken stir-fry will become your family’s new favorite!
FOR THE CHICKEN:
- 1 egg white
- 1 tablespoon low-sodium tamari, or low-sodium soy sauce
- 1½ tablespoons cornstarch
- 1/2 teaspoon ground white pepper
- 1½ pounds boneless skinless chicken breast halves, cut into 1-inch pieces
- 2 to 3 tablespoons extra light olive oil, or coconut oil
FOR THE SAUCE:
- 1/3 cup dark brown sugar
- 1/4 cup honey
- 1/3 cup Frank's Red Hot Sauce
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1/4 to 1/2 teaspoon red pepper flakes, plus more for serving
- 1 tablespoon cornstarch, plus 1 tablespoon cold water, for cornstarch slurry
- 3 cups cooked jasmine rice, for serving
- 4 sliced green onions, for serving
- 1 handful cilantro leaves, for serving
- In a medium bowl, whisk the egg white until frothy and whisk in the tamari, cornstarch and white pepper. Add in the cubed chicken into the batter and toss to coat evenly. Set aside.
- Heat a large 12-inch chefs pan or wok preheat the coconut oil on medium-high heat.
- Meanwhile in a separate bowl, whisk together the brown sugar, honey, hot sauce, chicken broth, vinegar and red pepper flakes. Set aside.
- Once the pan and oil are hot, work in batches cooking the chicken until deeply golden and crispy. Transfer to a paper towel lined plate and repeat with the remaining chicken. Once all of the chicken is cooked, add it back to the pan, pour in the sauce and bring to a boil.
- When the sauce is bubbling, stir while pouring in the cornstarch slurry. Stir until the sauce thickens and is glossy.
- Serve the firecracker chicken on rice with a sprinkle of green onion, cilantro and red pepper flakes.
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