This kicked up firecracker chicken is perfect served over rice. It's fast and easy to make, and the results are always spectacular. The tender chunks of white meat chicken are coated with a sweet and spicy sauce that everyone will love.
1poundboneless, skinless, chicken breasts, cut into bite size pieces
kosher salt
freshly ground black pepper
1/2cupcornstarch
3largeeggs
1/4cupvegetable oil
3/4cupbrown sugar
1/3cupbottled buffalo sauce
2tspapple cider vinegar
1/2tspcrushed red pepper flakes
cooked rice, for serving
sliced green onions, for garnish
Instructions
Preheat oven to 400° F.
In a large bowl, add chicken and season with salt and pepper. Add cornstarch and gently toss until chicken is completely coated. In a separate bowl, whisk the eggs.
In a large skillet, add oil and heat over medium-high heat. Dip seasoned and coated chicken into the beaten eggs, and add to skillet. Cook until golden brown, about 5 minutes; with a slotted spoon, transfer the chicken to a platter lined with paper towels.
Make the Firecracker Sauce:
In a small bowl, combine the brown sugar, buffalo sauce, apple cider vinegar, red pepper flakes and a pinch of salt.
Spray a baking dish with non-stick cooking spray; add the chicken. Pour the Firecracker sauce over the chicken. Bake in the preheated oven about 35 minutes, tossing every 15 minutes, until the sauce thickens.
Serve over cooked white rice and garnish with sliced green onions.