Firecracker Chicken: Best Ever Version
½ cup Frank’s Red Hot (or something similar)
¾ cup packed dark brown sugar
2 tsp garlic powder (yep, not using fresh today)
1 TBSP soy sauce
3 tsp rice wine vinegar (you can sub apple cider vinegar)
6 boneless, skinless chicken thighs
Salt and pepper, as needed
1 cup corn starch
Olive oil (not extra virgin) or another neutral-flavored cooking oil, for cooking
Chopped scallions, for serving
Cooked rice, optional
- Preheat your oven to 400 degrees F and set your rack to the middle position.
- In a medium saucepan set over medium heat, combine the Red Hot, brown sugar, garlic powder, soy sauce, vinegar, and 2 TBSP water. Cook gently, stirring frequently, until the sugar has dissolved. Set aside for now.
- Meanwhile, season your chicken thighs with salt and pepper all over. Dredge/coat the chicken on all sides with corn starch, getting them nice and covered. Set a large (large enough to contain all of the chicken), deep-sided skillet over high to med-high heat and add enough oil into to cover the entire bottom surface (amount will vary depending on pan size).
- Cook your chicken on all sides until brown and crispy; about 3 to 5 minutes per side. Once the chicken has cooked and browned nicely, turn off the heat and pour the sauce all over the meat – using a spoon to help coat everything, if needed. Place the pan in the oven and cook, uncovered, for about 5 to 8 minutes, just to crisp up the chicken and to help the sauce marry with the meat. It’s magical, honestly.
- Sprinkle with some sliced scallions and serve with hot cooked rice, if desired.
This Article And Recipe Adapted From This Site