Spicy Firecracker Chicken

Ingredients List

• ⅔ cup cornstarch

• 1 teaspoon ground ginger

• ½ teaspoon freshly ground black pepper

• 1 ½ teaspoons kosher salt, divided

• 3 large eggs, beaten

• 1 ½ pounds boneless skinless chicken breasts, cut into 1 inch pieces

• ¼ cup canola or peanut oil

• ¾ cup honey

• ½ cup hot pepper sauce (such as Crystal®)

• 1 tablespoon rice vinegar

• ½ teaspoon crushed red pepper (Optional)

• 4 cups cooked white rice

• ½ cup thinly sliced scallions

• toasted white sesame seeds, for garnish

Instructions

In a large bowl, mix cornstarch, ginger, pepper, and 1 teaspoon of salt. In a separate shallow bowl, beat the eggs. Add the chicken pieces to the cornstarch mixture and toss to evenly coat.

As the oil heats up, transfer one-third of the chicken to the egg mixture and toss to coat evenly.

Using a slotted spoon, carefully transfer the chicken to the hot skillet and cook in the oil, turning once, until golden brown on both sides, about 2 minutes per side. The chicken won't be fully cooked at this stage. Place the chicken in a 9x13-inch baking dish. Repeat with the remaining chicken, adding 1 tablespoon of oil for each new batch (3 batches total).

In a bowl, combine honey, hot sauce, vinegar, crushed red pepper, and the remaining 1/2 teaspoon of salt. Pour the mixture over the chicken in the baking dish and toss to coat.

Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, stirring halfway through. Bake for 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).

Serve the dish over a bed of rice and garnish with sliced scallions and a sprinkle of sesame seeds.

Editor's Note

Nutritional Information (per serving)