Subj : July 4th Firecrackers - 5
To   : All
From : Dave Drum
Date : Wed Jul 03 2024 05:39 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Firecracker Chicken
Categories: Poultry, Chilies, Rice, Vegetables
     Yield: 4 servings

MMMMM--------------------------SAUCE---------------------------------
   1/2 c  Buffalo sauce; like Frank's
   3/4 c  Brown sugar
     2 ts Spple cider vinegar
   1/4 ts Kosher salt
   1/4 ts Red pepper flakes

MMMMM-------------------------CHICKEN--------------------------------
   2/3 c  Cornstarch
     1 ts Kosher salt
     1 ts Fresh ground black pepper
 1 1/2 lb Boned, skinned chicken
          - thighs; in 1" cubes
     3 lg Eggs
   1/2 c  Oil

MMMMM-------------------------TO SERVE-------------------------------
     1 c  Cooked rice
          Fresh scallions; just the
          - green ends, chopped

 Set the oven @ 400ºF/205ºC.

 Stir together the sauce ingredients in a medium bowl
 and set aside.

 In a bowl or large plastic bag, combine the cornstarch,
 salt, and pepper. Add chicken and toss to coat well.

 Whisk together the eggs in a medium mixing bowl. Line a
 plate with paper towels. Arrange everything near your
 stove.

 In a large, deep skillet or wok, warm the vegetable oil
 over medium-high heat until a flick of water sizzles on
 contact.

 As soon as the oil is hot, transfer the coated chicken
 to the bowl with the eggs and toss to coat well. Scoop
 out the chicken pieces with a slotted spoon, allowing
 any excess egg to drain off, and transfer the chicken to
 the skillet in an even layer.

 Cook for about 3 minutes per side until a crust forms
 and the chicken is a light tan color. The chicken will
 not be cooked through at this point.

 When chicken is done, remove it from the skillet with a
 slotted spoon and transfer it to the plate lined with
 paper towels to drain off any excess oil.

 Transfer to a 9x13-inch baking dish. Add sauce and toss
 to combine.

 Bake chicken for 25 to 30 minutes, stirring halfway
 through to ensure even cooking. When the chicken is
 done, it should be cooked through and the sauce will
 thicken and turn into a glaze coating the chicken.

 Serve chicken with cooked rice garnished with scallions.

 By Nick Evans

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... Beautiful flowers die fast. Blooming idiots never do.
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