Firecracker Chicken

Just look at the colour of that. Pretty intense isn't it? This is Firecracker Chicken and you know what, it was delicious. 

Firecracker Chicken, I am guessing, is either Chinese of Japanese. I was going to plump for Chinese but I'm sure I saw it on sale in a Japanese restaurant once. I'm sure one of my readers will correct me. Either way, it's the perfect mix of spicy and sweet and definitely leaves you wanting more. 

I thoroughly enjoyed making this and I enjoyed eating it even more. Who needs a Chinese takeaway when you can whip up something like this at home quickly and with no dodgy additions.

This recipe is to serve 4. Plan ahead, it takes quite a long time in the oven,

Firecracker Chicken

Ingredients

2 tbsp toasted sesame oil
4 skinless chicken breasts
Salt and freshly ground black pepper
100g cornflour
2 large eggs, lightly beaten

For the sauce;
75ml buffalo wing sauce (either Discovery or Franks)
225g light brown sugar
1tbsp water
2tsps apple cider vinegar
1/2 tsp salt
1/2 tsp dried chilli flakes

Method

Preheat the oven to 180 degrees/gas mark 4.

Chop the chicken breasts into small bite-sized chunks and season well.

Take two separate bowls. Place the cornflour in one and the beaten eggs in the other. Dip the chicken pieces into the flour then coat well in the egg mixture.

In a large wok or frying pan, heat the sesame oil over a medium heat and cook the chicken until browned. Transfer the cooked chicken into an oven-proof baking dish (one big enough to have the chicken in just a single layer).

In a mixing bowl, combine the buffalo wing sauce, light brown sugar, apple cider vinegar, water, salt and chilli flakes. Mix well and pour over the chicken. Pop into the oven and bake for an hour, checking, stirring and coating the chicken occasionally.

I served this with my egg fried rice recipe and it went down a treat.

An hour feels like a long time but this comes out wonderfully baked and sticky and well worth the wait!