1 1/2lbs.boneless, skinless chicken breasts, thinly sliced into strips
1/2cupcornstarch*or more as needed-see notes
1/4cupoil for cooking the chicken *add more as needed- see notes
6-8green onions, chopped- to be added before serving*chop as little or as big as you like
rice for serving, cooked*see notes **not included in nutritional calculation
Firecracker Sauce
1/3cupcold water
1/2cupsoy sauce- low sodium
1/2cupbrown sugar
2tspBottled minced garlic (or jar)*if using fresh minced garlic use 3-4 cloves
1tspground ginger
1/8tspsesame seed oil *small amount but necessary
1 1/2tbspcornstarch
2 tspdried red pepper flakes*or more to taste
1-2tbspbuffalo sauce*start out with 1 tbsp and add more to taste
sriracha sauce to taste
Instructions
Mix/whisk all of your sauce ingredients together. Add your red pepper flakes, buffalo sauce and sriracha according to your taste and how hot you want the sauce. Set aside.*Cook your rice while you make the chicken!
Place your thinly sliced chicken in a zip top bag and add the 1/2 cup cornstarch. Toss the chicken in the bag (a bowl works too) until all the pieces are completely coated in the cornstarch.*add more cornstarch if needed
Heat oil (see notes) in a large skillet over medium-low heat. Add your chicken and cook until golden brown and cooked fully. Cook your chicken in batches if necessary. Don't overcrowd the pan or the chicken won't cook even. *Add more oil as needed and adjust the heat as needed so the chicken doesn't burn.**As the chicken cooks, take it out of the pan and place it on paper towels. ***Make sure the chicken is fully cooked. You can check the internal temperature of a thicker piece and make sure it reaches 165°F.
Once all of the chicken has cooked (and is out of the pan on paper towels), wipe the pan clean with paper towels. Make sure to get most of the oil and little bits out of the pan.Pour the sauce in the pan and whisk it until it thickens.
Once the sauce starts to thicken, turn the heat to low. Add in the cooked chicken and gently stir it so all of the chicken is covered evenly in the sauce. Once the chicken is covered evenly let it warm for a minute then remove it from the heat.
Serve the Firecracker Chicken over rice and top with green onions. (If everyone likes green onions you can add them to the chicken and sauce in the pan).*To add a little extra heat you can add extra dried red pepper flakes to each individual serving for those that want more spice.
This chicken can be kept in the fridge for 3 days and is just as yummy as leftovers
Notes
You can make the sauce as hot/spicy as you want adding more red pepper flakes, buffalo sauce or sriracha to taste.If you need more cornstarch to coat the chicken, just add a bit more at a time.For cooking your chicken, you will need oil and the amount will vary depending on how big your skillet is. Start with 1/2 cup. If you have a really large skillet that all of your chicken can cook at once, then 1/2 cup will probably be plenty. If you are cooking your chicken in batches, you may have to add some additional oil to the pan as you are cooking the batches and the oil may vary from 1/4 cup- 1/2 cup each time. Just make sure your pan is completely covered with oil on the bottom (not deep but covered) so the chicken doesn't stick (the cornstarch can tend to make it stick a bit). If you are cooking in batches, just remove the chicken and let it sit on paper towels to soak up the excess oil while you cook the rest of the chicken. Adjust the heat as needed so the chicken doesn’t burn.You can serve this with any rice of your choice. I prefer Jasmine rice because I love the slight aromatic flavor of it and I love the slight sticky, soft texture. Basmati rice is delicious also, and has an aromatic flavor and is a bit more fluffy and firm.
Nutrition information is automatically calculated and should only be used as an approximation.