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Per serving
Calculating nutrition...
- 1
Mix the sauce
Whisk the brown sugar, water, buffalo sauce, apple cider vinegar, 1 tablespoon of the cornstarch, and red pepper flakes together in a small bowl until smooth. Set it aside.
- 2
Coat the chicken
Cut the chicken into 1-inch pieces and drop them in a bowl. Toss with the garlic powder, salt, and pepper, then add the remaining 3 tablespoons cornstarch and toss again until every piece is coated.
- 3
Sear in two batches
Heat 2 tablespoons of the oil in a large skillet over medium-high. Cook the chicken in two batches so it browns instead of steams, about 4 minutes, then flip and cook 3-4 minutes more until browned and cooked through (165F). Add the last tablespoon of oil before the second batch and transfer each finished batch to a plate.
- 4
Sauce and serve
Return all the chicken to the skillet, pour in the sauce, and let it bubble 30 seconds to a minute until thick and glossy. Pull it off the heat and serve over rice, topped with scallions.
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Firecracker Chicken
Created by: 30MinuteMeals
Ingredients
- 2 chicken breast
- 1/2 tsp garlic powder
- salt
- black pepper
- 4 tbsp cornstarch
- 3 tbsp olive oil
- 3/4 cup brown sugar
- 1/2 cup water
- 1/3 cup buffalo sauce
- 1 tbsp apple cider vinegar
- 1/4 tsp red pepper flakes
- scallions
Instructions
- Mix the sauceWhisk the brown sugar, water, buffalo sauce, apple cider vinegar, 1 tablespoon of the cornstarch, and red pepper flakes together in a small bowl until smooth. Set it aside.
- Coat the chickenCut the chicken into 1-inch pieces and drop them in a bowl. Toss with the garlic powder, salt, and pepper, then add the remaining 3 tablespoons cornstarch and toss again until every piece is coated.
- Sear in two batchesHeat 2 tablespoons of the oil in a large skillet over medium-high. Cook the chicken in two batches so it browns instead of steams, about 4 minutes, then flip and cook 3-4 minutes more until browned and cooked through (165F). Add the last tablespoon of oil before the second batch and transfer each finished batch to a plate.
- Sauce and serveReturn all the chicken to the skillet, pour in the sauce, and let it bubble 30 seconds to a minute until thick and glossy. Pull it off the heat and serve over rice, topped with scallions.