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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