Gluten-Free Firecracker Chicken
What’s one food you miss the convenience of just driving through a drive-through or ordering takeout to satisfy your craving for? Mine is Chinese food. I’m talking the kind that is in virtually any strip mall in America – unassuming yet satisfying and comforting. As far as I’ve experienced, most of these restaurants aren’t gluten-free, so when I’m craving some delicious classic Chinese food like sweet and sour pork, sesame beef, or firecracker chicken, I have to make it myself. This is good because I can control the ingredients and make it a bit healthier even.
This Gluten-Free Firecracker Chicken recipe reminds me of takeout Chinese. This juicy coated chicken in a sweet, spicy sauce is a thing of dreams! Toss it in a bowl and dig in with chopsticks while you binge watch your favorite shows or watch a movie – such a classic comfort feeling!
This is made with Wholesome organic brown sugar for the sweet and hot sauce of choice for the spicy. The coating is made with cornstarch and eggs and the chicken is lightly fried in oil, then tossed in the sauce and baked. Serve on a bed of cooked rice with a sprinkle of fresh sliced green onions.
Gluten-Free Firecracker Chicken
Ingredients
- Gluten-free nonstick cooking spray
- ½ cup Wholesome Organic Brown Sugar
- ¼ - ⅓ cup hot sauce
- 1 tablespoon rice vinegar
- ¼ teaspoon red pepper flakes , optional
- 6 boneless, skinless chicken thighs
- Kosher or fine sea salt
- Black pepper
- ½ cup cornstarch
- 2 large eggs , lightly beaten
- 3 tablespoons vegetable oil
- 4 cups cooked rice
- 2 green onions , sliced
Instructions
- Preheat oven to 350 degrees. Spray a 9 by 12-inch baking pan with cooking spray.
- Whisk together the sugar, hot sauce, vinegar, and red pepper flakes.
- Cut the chicken into 1-inch pieces. Sprinkle with salt and pepper and toss to coat. Put the corn starch in a large bowl, add the chicken, and toss to coat. Heat the oil in a large skillet over medium-high heat. Put the eggs in another bowl.
- Heat the oil in a large skillet over medium-high heat until hot. Working next to the stove, dip a few of the chicken pieces into the eggs, shake off the excess and put into the skillet in an even layer. Working in batches, cook the chicken for 3-4 minutes or until lightly browned. Place in the prepared baking dish. When done with all the chicken, add the sauce to the pan, toss to coat and bake for 30 minutes, stirring halfway through.
- Serve with rice and topped with green onions.
Nutrition
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