Getting my hands on something slightly out of my comfort zone is always fun and refreshing.
I stumbled upon a recipe called Firecracker Chicken and realized it’s an American Chinese dish. With my background firmly rooted in traditional Asian cooking, I noticed plenty of similarities to the classic sweet and sour chicken. So, I decided to make it, and it ended up being the main dish for my family today.
I deep-fried the chicken twice to achieve maximum crispiness. The secret to the dry coating was using a combination of cornstarch, potato starch, and baking powder. It worked beautifully, and the chicken remained crispy even after an hour!
We loved the taste, although we prefer it a bit less sweet. Thankfully, there’s plenty of room to adjust the sauce's flavors to suit your preferences.
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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/firecracker-chicken/ )
For the Chicken:
1 lb boneless, skinless chicken thighs (bite-sized pieces)
1/2 egg white
1/4 cup cornstarch
1/4 cup potato starch
1/4 tsp baking powder
Salt and pepper, to taste
Oil for frying
For the Firecracker Chicken Sauce:
1/3 cup chili sauce
1/2 cup brown sugar
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp rice vinegar
1/2 tsp red pepper flakes
Others
2 cloves garlic, minced
1 teaspoon grated ginger
Sliced green onions and sesame seeds (for garnish)
Method
1. First, cut the chicken into bite-sized pieces. Then season it with salt and pepper and set it aside to marinate it for 20 minutes.
2. Combine all the ingredients for the firecracker sauce in a small bowl.
3. Mix half the egg white with the marinated chicken. Next, combine potato starch, cornstarch and baking powder in a separate bowl. Dredge the egg-coated chicken in the starch to cover it completely.
4. Heat sufficient vegetable oil in a large skillet or wok over medium-high heat to fry the chicken until it turns golden brown. This should take about three minutes per side. Once done, remove the chicken and rest for five minutes.
5. Return the chicken to the hot oil and fry the second time for half a minute to crisp up the crust.
6. Sauté the minced ginger and garlic in a skillet over low to medium heat until fragrant, about half a minute. Next, add firecracker sacue. Stir the mixture and bring it to a gentle simmer over medium heat.
7. Return the crispy chicken pieces to the skillet, tossing them gently to ensure each piece is evenly coated with the flavorful sauce.
8. Finally, transfer the chicken to a serving plate and garnish with chopped green onions and sesame seeds before serving.
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The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
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