chinese firecracker chicken recipe dinner

after our holiday weekend, we realized we had to start making dinner again.

it had been 8 weeks since we have had family and friends bringing meals {or living here}, 
and we were going out on the days in between.
we still eat on paper plates, but hey, baby steps, right?
so, since we both have at least 15 pounds to lose, we are trying to go a little healthier
with the meal planning. i do, after all, have a 10 year reunion to attend in 2 months. 
so we served this fabulous chicken over quinoa and decided  
we will never go back to rice. 
it makes it taste so much better and the texture is great and doesn’t feel like you are eating straight starch. {the chicken, in this case, takes care of that…}
quinoa. who knew? {all of san diego apparently…}
this chicken is awesome. the perfect start back into dinner making.
it’s thick sauce and hint of breadedness make it taste just like the real deal.

chinese firecracker chicken

slightly adapted from the recipe critic

¼ cup canola oil
4 boneless skinless chicken breasts
1 cup cornstarch
2 large eggs, beaten

⅓ cup Franks Brand Original hot sauce {can use buffalo sauce}
1¼ cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes

what to do:

  1. cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. toss chicken into a gallon-sized bag with the corn starch to coat, then coat the chicken in the egg mixture.
  3. heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
  4. meanwhile, in a medium sized mixing bowl, mix hot sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. pour over chicken, turn heat down to medium, and stir every 5 minutes to keep chicken coated. sauce will thicken and be restaurant perfect.

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prep time:15 min
cook time: 30 min