Firecracker Chicken with Rice
Cuisine
Classic
Ingredients
- Chicken
- 2 large eggs
- 1½ pounds boneless, skinless chicken breasts, chopped
- Kosher salt and freshly ground black pepper
- ⅓ cup cornstarch
- ¼ cup vegetable oil
- Sauce
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- ¼ cup sriracha
- ¼ teaspoon rice vinegar
- 3 tablespoons brown sugar
- ½ teaspoon crushed red-pepper flakes
- 1 bunch green onions, thinly sliced, divided
- Sesame seeds, for serving
- Steamed rice, for serving
Instructions
- Make the Chicken: In a large bowl, season the chicken with salt and pepper. Add the cornstarch and toss well to coat. Crack the eggs into a medium bowl and beat to combine.
- In a large skillet, heat the oil over medium heat. Dip each piece of chicken into the egg and then add to the skillet.
- Cook the chicken, turning a few times, until each piece is evenly golden brown and fully cooked, 7 to 9 minutes.
- Make the Sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the sriracha, rice vinegar, brown sugar, crushed red-pepper flakes and half of the green onions. Bring the mixture to a simmer, stirring continuously, and cook for 1 minute; remove from the heat.
- When the chicken is done cooking, transfer it from the pan to a large bowl. Add the sauce, and toss well to combine.
- Garnish with the sesame seeds and remaining green onions. Serve with the rice.
