MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Firecracker Chicken
 Categories: Poultry, Chilies, Rice, Vegetables
      Yield: 4 servings

MMMMM--------------------------SAUCE---------------------------------
    1/2 c  Buffalo sauce; like Frank's
    3/4 c  Brown sugar
      2 ts Apple cider vinegar
    1/4 ts Kosher salt
    1/4 ts Red pepper flakes

MMMMM-------------------------CHICKEN--------------------------------
    2/3 c  Corn starch
      1 ts Kosher salt
      1 ts Fresh ground black pepper
  1 1/2 lb Boned, skinned chicken
           - thighs; in 1" cubes
      3 lg Eggs
    1/2 c  Oil

MMMMM-------------------------TO SERVE-------------------------------
      1 c  Cooked rice
           Fresh scallions; just the
           - green ends, chopped

  Set the oven @ 400°F/205°C.

  Stir together the sauce ingredients in a medium bowl and set aside.

  In a bowl or large plastic bag, combine the corn starch, salt, and
  pepper. Add chicken and toss to coat well.

  Whisk together the eggs in a medium mixing bowl. Line a plate with
  paper towels. Arrange everything near your stove.

  In a large, deep skillet or wok, warm the vegetable oil over
  medium-high heat until a flick of water sizzles on contact.

  As soon as the oil is hot, transfer the coated chicken to the bowl
  with the eggs and toss to coat well. Scoop out the chicken pieces
  with a slotted spoon, allowing any excess egg to drain off, and
  transfer the chicken to the skillet in an even layer.

  Cook for about 3 minutes per side until a crust forms and the
  chicken is a light tan color. The chicken will not be cooked
  through at this point.

  When chicken is done, remove it from the skillet with a slotted
  spoon and transfer it to the plate lined with paper towels to drain
  off any excess oil.

  Transfer to a 9x13" baking dish. Add sauce and toss to combine.

  Bake chicken for 25 to 30 minutes, stirring halfway through to
  ensure even cooking. When the chicken is done, it should be cooked
  through and the sauce will thicken and turn into a glaze coating
  the chicken.

  Serve chicken with cooked rice garnished with scallions.

  Recipe by Nick Evans

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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