FIRE CRACKER CHICKEN

I’ve been seeing this “firecracker chicken” all over Pinterest, and you know how much I love recreating take-out dishes, so I just had to give this a try. I honestly wasn’t expecting much since I’m not the biggest fan of buffalo sauce but boy, was I wrong.
This firecracker chicken has the most amazing combination of and sweet and spicy flavors, with a hint of tanginess and zing from the buffalo sauce. 
And if you’re not the biggest fan of heat, you can certainly add more sugar to balance it out.And it’s so easy to whip up! The method is just like my baked sweet and sour chicken – a quick cook in hot oil and then into the oven for about 45 minutes to let all those amazing flavors soak right in. 
You can serve it over rice or even some quinoa. Either way, this will be in constant rotation at our house because there’s no way that take-out can beat this!

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
salt and freshly ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil

FOR THE SAUCE:
3/4 cup Brown Sugar
1/3 cup buffalo sauce or hot sauce, or more, to taste
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes, or more, to taste


Instruction:

1. Preheat oven to 325 degrees F. Spread butter or shortening the 9x13 baking dish or coat with nonstick spray. 

2. For the sauce, whisk baithin or sugar, buffalo sauce or hot sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl. Set aside. 

3) In a separate bowl, sprinkle with salt and pepper chicken. Mix the cornstarch and stir. One a dip chicken in egg. 

4) Heat oil in a large saucepan or large sized pots. Place the chicken and cook until golden brown, 1-2 minutes. Remove filter or paper towel and put 

5) Place the chicken in 9x13 baking dish. Painted buffalo sauce over. Place in oven and bake until sauce thickens, about 45 minutes, 15 minutes to turn heads even the texture of chicken. 


Serve!