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

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)