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FIRECRACKER CHICKEN Recipe

   
 

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     FIRECRACKER CHICKEN

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
FIRECRACKER SAUCE-
1/2 c. sliced pickled banana peppers, chopped fine, plus 1/4 c. pickling liquid
1/4 c. lemon juice
1/4 c. vegetable oil
1/4 c. yellow mustard
2/3 cup flour
2 TBS. chili sauce
2 TBS. brown sugar
3 garlic cloves, minced
 
1 habanero chili, minced
4 scallions, sliced thin
CHICKEN- 4 boneless, skinless chicken breasts (about 2-1/2 pounds, trimmed)
2 c. all-purpose flour
1/2 c. cornstarch
1 TBS. salt
1 tsp. baking powder
4 large egg whites
1 c. vegetable oil

Instructions
For the sauce- whisk ingredients together in a large bowl. For the chicken- cover chicken breasts with plastic wrap and pound lightly with meat mallet until about 1/2-inch thick. Slice breasts in half lengthwise and transfer to a large zip-lock storage bag. Add 1/4 c. firecracker sauce to bag, seal, and gentle squeeze bag to coat chicken with sauce. Refrigerate 30 minutes or up to 2 hours.
Meanwhile, in a large bowl, combine flour, cornstarch, salt, and baking powder. Add 6 TBS. firecracker sauce and, using hands, combine until mixture resembles coarse, wet sand.
In another large bowl, whisk egg whites until foamy. Remove chicken from marinade and pat dry with paper towels. Working with one strip at a time, dip chicken in egg whites and transfer to flour mixture, pressing lightly to adhere. Place chicken pieces on wire rack set on rimmed baking sheet and refrigerate 15 minutes or up to 4 hours.
Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large skillet over medium-high heat until shimmering. Carefully place half of chicken strips in oil and fry until golden brown and cooked through, 2 to 4 minutes per side. Transfer to baking sheet lined with paper towels and place in warm oven. Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve. If any leftovers (4 strips, at least) make Firecracker Chicken Salad (recipes is listed separately).
Serving Suggestions
If you really like spicy foods, try adding another habanero or two; if you are spice-averse, substitute jalapenos.


Originally Submitted
2/1/2008





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