Fireplacechicken Recipes

FIRECRACKER CHICKEN

Firecracker Chicken image

The most amazing combination of sweet and spicy flavors that tastes a million times better than take-out!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

Ingredients

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
3/4 cup Imperial Sugar Light 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

Steps:

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.

FIREPLACE CHICKEN

Fireplace Chicken image

SZECHUAN recipe shared some years ago by the Fireplace Restaurant, 340 Jarvis Street, Toronto and published in the Toronto Star. "It is quite easy to make, but does require skill with the wok; less experienced cooks may choose to use a deep-fryer for the chicken and an ordinary frying pan for the sauce." Obviously, this food editor had not yet been introduced to the extraordinary culinary expertise at RECIPEZAAR. May be served with rice or noodles.

Provided by TOOLBELT DIVA

Categories Chicken

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, cut into small slices
1/2 cup cornstarch
1 cup water
1 1/2 teaspoons hot chili pepper flakes
1 1/2 teaspoons fresh garlic, minced
1 1/2 teaspoons fresh ginger, minced
1 tablespoon honey
1 teaspoon chopped green onion
1/2 cup sugar
1/4 cup white vinegar
3 cups vegetable oil
sesame seeds, for garnish

Steps:

In a large bowl, combine cornstarch and water into a smooth batter.
Add chicken slices and stir to coat thoroughly.
In another bowl, combine pepper flakes, garlic, ginger, honey, green onion, sugar and vinegar.
In a wok, heat vegetable oil until very hot.
Add chicken; stir and cook for a few minutes until the chicken turns golden brown.
Remove the chicken, set it aside and allow it to drain.
Into a heat-proof container, carefully pour off all the oil from the wok, except one teaspoon.
Return the wok to high heat and add the sauce mixture; stir frequently and cook until the sauce begins to caramelize (it will turn a light golden-brown colour; watch carefully and work quickly, because the sugar can easily burn).
Add the chicken, and toss to coat well with sauce.
Place on a serving plate, and garnish with sesame seeds.

FIRE DEPARTMENT CHICKEN

Fire Department Chicken image

My family loved this chicken sauce. I made some changes to the recipe for my families taste. I added 3 tablespoons poultry seasoning and 1/2 teaspoon black pepper. I used skinless, boneless chicken that was grilled on low till cooked. I had to mop this on as the seasonings would not go through the spray bottle nozzle. My future hubby loves when I marinade the chicken in the sauce over night. I put everything in a bag and pop it in the refrigerator until ready to use. Please note this sauce will have a very strong vinegar smell when being cooked to the boil. I recommend cooking it outside if at all possible. I got the recipe from Copy Kat chat. If you have ever tasted the local Fire Department's grilled chicken, here is the spray they use. You can use any cut of chicken you choose, but most Fire Departments use either halves or quarters.

Provided by internetnut

Categories Very Low Carbs

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups cider vinegar
1/2 cup oil
1/8 cup Worcestershire sauce
1/8 cup salt
1/2 cup butter

Steps:

Combine all ingredients, except chicken, and bring to boil.
Use this as a mop/spray.
Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
Cook chicken until 160º in breast or 180º in thigh.

Nutrition Facts : Calories 316.8, Fat 33.5, SaturatedFat 12.4, Cholesterol 40.7, Sodium 2526.9, Carbohydrate 1.9, Sugar 0.9, Protein 0.2

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