• July 4th Firecrackers - 5

    From Dave Drum@1:18/200 to All on Wed Jul 3 17:39:02 2024
    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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Beautiful flowers die fast. Blooming idiots never do.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)