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 Apple cider vinegar
   1/4 ts Kosher salt
   1/4 ts Red pepper flakes

MMMMM-------------------------CHICKEN--------------------------------
   2/3 c  Corn starch
     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 @ 400 F/205 C.

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

 In a bowl or large plastic bag, combine the corn starch, 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" 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.

 Recipe by Nick Evans

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

 Uncle Dirty Dave's Archives

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