Firecracker Chicken
Firecracker Chicken with vivid peppers, tender chunks of chicken, and a fiery sweet and spicy sauce is so much better than takeout!
Servings: 6 servings
Ingredients
- 1 lb boneless skinless chicken breast, or tenders
- 1 egg
- 1 Tbsp cornstarch
- 1 Tbsp all-purpose flour (more cornstarch for gluten free)
- salt and freshly cracked pepper
- vegetable oil, peanut oil works well
- 1 onion, peeled and chopped
- 3 cloves garlic, minced
- 1 thumb sized piece of ginger, peeled and minced
- 4 cups chopped multi-colored bell peppers
- 1-2 hot peppers, thinly sliced (use the seeds for more heat, and leave them out for less)
for the sauce
- 1/2 cup fresh squeezed grapefruit juice, substitute orange or pineapple
- 1 Tbsp Tamari soy sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp honey
- 1 Tbsp plum sauce
- 1 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp sriracha sauce
- 1 Tbsp cornstarch
for garnish
- 5 green onions, thinly sliced
- sesame seeds
Instructions
- Mix the sauce in a measuring cup --- whisk together all the ingredients. Add water to bring the mixture up to a cup. Set aside.
- Cut the chicken into bite sized pieces.
- Whisk the egg, cornstarch and flour together with a tablespoon of water. Season with a little salt and pepper.
- Pour oil into a wok or frying pan to a depth of about 1/2 inch. Heat the oil to about 340F. Working in batches, drop the chicken into the egg and cornstarch mixture, coating it completely, and then into the oil and fry until golden, about 2 minutes or until the chicken is completely cooked. Flip the chicken halfway through cooking. Drain on paper towels and set aside.
- Wipe out the pan, and heat 2 tablespoons of oil. Saute the onion, garlic, and ginger for about 5 minutes, until the onion is softened.
- Add the peppers, both sweet and hot, to the pan and stir fry over high heat for another few minutes, just until the peppers have lost their 'raw' edge. They should still be bright and crunchy.
- Add the chicken back to the pan and heat through.
- Shove the food to one side of the wok and pour the sauce into the pan. Tilt the pan so the sauce can come to a boil and thicken. Once the sauce has come to a boil it will become instantly thick and glossy. Stir everything together to coat with the sauce and heat through.
- Serve hot over rice, garnished with sliced green onion and a sprinkle of sesame seeds.
Notes
-
Try it with shrimp in place of chicken.
-
Lower the fat by sautéing the chicken instead of frying.
- Boneless, skinless chicken breast or tenders
- Onion
- Garlic
- Ginger
- Multi-colored bell peppers
- Hot peppers
- Green onions (for garnish)
- Egg
- Cornstarch
- All-purpose flour (use more cornstarch for gluten-free)
- Salt
- Freshly cracked pepper
- Vegetable oil (peanut oil works well)
- Fresh squeezed grapefruit juice (substitute with orange or pineapple)
- Tamari soy sauce
- Hoisin sauce
- Honey
- Plum sauce
- Rice wine vinegar
- Sesame oil
- Sriracha sauce
- Cornstarch
- Sesame seeds (for garnish)
Nutrition
Calories: 198 kcal · Carbohydrates: 21 g · Protein: 19 g · Fat: 4 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 76 mg · Sodium: 351 mg · Potassium: 638 mg · Fiber: 3 g · Sugar: 11 g · Vitamin A: 3348 IU · Vitamin C: 148 mg · Calcium: 34 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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