Firecracker Chicken over Carrot-Ginger Rice

The very first cheer I ever learned at Pop Warner when I was little was “Firecracker, Firecracker, Boom Boom Boom,” except I’m from Massachusetts so it was more like “Fiyahcrackah, Fiyahcrackah, Bohm Bohm Bohm.” This cheer went through my head every time I ate this last week. This is one of the best dishes I’ve made in a long time. The chicken tastes like the mandarin chicken they sell at Trader Joe’s, except I made it myself, and it is not processed. And it was even better left over.

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Recipe for Chicken

    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 cup cornstarch
    • 2 large eggs, beaten
    • 1/4 cup vegetable oil
FOR THE SAUCE
  • 3/4 cup brown sugar
  • 1/3 cup buffalo sauce, or more, to taste
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes, or more, to taste

INSTRUCTIONS

  • Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside.
  • In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
  • Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  • Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken.
  • Serve immediately.

Recipe for Carrot-Ginger Rice

  • 1 tablespoons olive oil
  • 1½ cups shredded carrots, about 2-3 large carrots
  • 1½ cup cooked brown rice (about ¾ cup uncooked)
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 2 tablespoons tamari (soy sauce)
  • 1 tablespoon maple syrup
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame seeds, toasted
  • Unsweetened coconut flakes, toasted
  1. In a medium skillet, heat oil over medium low heat. Add in garlic and ginger, cooking until they both become fragrant-roughly two minutes. Stir in shredded carrots and cook for 1-2 more minutes.
  2. Whisk together soy sauce, maple syrup, vinegar, and sesame seeds. Pour over carrot mixture and cook until heated through.
  3. Finally, stir in rice and cook for 3-4 minutes or until rice is warm.
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This entry was posted in Asian Inspired, Carbs, Chicken, Rice. Bookmark the permalink.

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