Firecracker Mustard Chicken Recipes

FIRECRACKER CHICKEN

Steps:

• Make the sauce by whisking together the brown sugar, orange juice, sriracha, rice wine vinegar, and crushed red pepper.
• Season the chicken with salt, then toss it with the cornstarch until evenly coated.
• Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the chicken in the skillet and let it cook for 2 minutes, then flip it and let it cook for 2 additional minutes.
• Stir in the garlic and ginger then add the sauce mixture and reduce the heat to low. Let the sauce simmer for 3-4 minutes or until it reduces and becomes thick. Stir in the green onions and remove from heat.
• Garnish with fresh green onions and additional red pepper flakes and sriracha as desired and serve hot.

FIRECRACKER MUSTARD CHICKEN

Steps:

• Whisk all sauce ingredients together and set aside.
• Cover chicken with plastic wrap and pound to an 1/2-inch thickness. Slice breasts in half and transfer to a large plastic bag. Add 1/4 cup sauce, seal bag and squeeze gently to coat chicken with sauce. Refrigerate for at least 30 minutes and up to 2 hours.
• Meanwhile, combine flour, cornstarch, salt and baking powder in a large bowl. Add 6 tablespoons of the sauce and, using your hands, blend until mixture resembles coarse wet sand.
• In another bowl, whisk egg whites until foamy.
• Set a large wire rack on a large baking sheet.
• Remove chicken pieces from marinade and pat dry with paper towels. Dip each piece in the egg whites and transfer to flour mixture, pressing lightly to adhere. Place on wire rack. Repeat with other chicken strips. Cover and refrigerate for 15 minutes (up to 4 hours).
• Heat oil in a large skillet over medium-high heat until oil shimmers. Add 1/2 of the chicken strips and fry until golden brown, 2-4 minutes per side. Remove to paper-towel lined platter and keep warm. Fry remaining chicken strips.
• Serve at once with remaining mustard sauce for generous dipping and a box of tissues for nose-blowing as the sauce clears everyone's sinuses.

FIRECRACKER CHICKEN

Steps:

• Rinse chicken breasts with cold water.
• Cut chicken breasts into medium sized chunks.
• Bread Chicken with seasoned bread crumbs and flour mix.
• Fry chicken in 1 1/2 cup of olive oil until done.
• Drain on paper towel.
• Combine vinegar, honey, brown sugar, garlic powder (to taste), and red pepper flakes (to taste)
• Pour over chicken in a deep bowl and mix well until evenly coated.
• Pour coated chicken into a shallow baking dish and bake for 15min.
• Let cool and serve as appetizer or with Lo Mein noodles.