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Recipe Firecracker Chicken

Firecracker Chicken

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    40mins

Recipe Video Fusion Chicken Vegetable Rice or Noodle Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 1 1/4 lb. boneless skinless chicken breasts, cut into 1” pieces
  • 1/3 cup cornstarch
  • 3 Tbsp. vegetable oil
  • 2 eggs
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Minced Ginger
  • 1/4 cup sliced green onions
  • cooking spray
  • cooked white rice, for serving

Seasoning

  • salt and pepper, to taste
  • 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce

Sauce Mix

  • 1/3 cup buffalo hot sauce
  • ⅓ cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 1/2 cup brown sugar
  • 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
  • 1/4 tsp. red pepper flakes

Made with
Lee Kum Kee products

Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauce

Panda Brand Cooking Soy Sauce
Minced Ginger, 7.5 oz (213 g), Jar

Other Sauces

Minced Ginger
Garlic

Other Sauces

Minced Garlic
Spicy Sriracha Mayo Sauce

Sriracha Sauce

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Pure Sesame Oil 15 fl oz (445 ml)

Oil

Pure Sesame Oil
Seasoned Rice Vinegar500mL1025inUS

Vinegar

Seasoned Rice Vinegar

How to make it

  1. https://www.youtube.com/embed/5LLTWyeJVxg
  2. Preheat the oven to 350°F. Coat a 9"x13" pan with cooking spray. Place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle the cornstarch over the chicken and toss to coat evenly.
  3. In a bowl, whisk together the eggs, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger. Dip each piece of chicken into the egg mixture.
  4. Heat the oil over high heat in a large pan. Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown. You may have to work in batches. Place the chicken pieces in a single layer in the 9"x13" pan.
  5. In a medium bowl, whisk together the buffalo sauce, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Pure Sesame Oil, brown sugar, Lee Kum Kee Seasoned Rice Vinegar and red pepper flakes.
  6. Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce. Top with green onions and serve with white rice. Enjoy!

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