HOW FIRECRACKER CHICKEN became SPARKLER CHICKEN

I originally found this recipe on recipepage and then proceeded to make it my own. But after the first few bites I edited it again – it just didn’t need that much BITE. So at first it was FIRECRACKER CHICKEN, but the 2nd time it became SPARKLER CHICKEN and we loved it even more. I’ll give you both recipes and you decide.

FIRECRACKER CHICKEN
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
2/3 cup Frank’s hot sauce
1 1/2 cups brown sugar
2 tablespoons apple cider vinegar

  • Preheat oven to 350°.
  • Spray 9-13 baking dish with PURE.
  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.
  • Season chicken piece with salt and pepper.
  • Place cornstarch in a gallon sized bag.
  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
  • Heat butter in skillet over a medium high heat.
  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
  • Remove chicken pieces to the baking dish.
  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
  • Pour over chicken pieces.
  • Bake 45 minutes or until sauce had thickened and chicken is cooked through.

SPARKLER CHICKEN – FIRECRACKER CHICKEN revised
changes are in RED
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunk
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
1/2 cup Frank’s hot sauce
1 1/2 cups PACKED brown sugar
3 tablespoons apple cider vinegar

  • Preheat oven to 350°.
  • Spray 9-13 baking dish with PURE.
  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.
  • Season chicken piece with salt and pepper.
  • Place cornstarch in a gallon sized bag.
  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
  • Heat butter in skillet over a medium high heat.
  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
  • Remove chicken pieces to the baking dish.
  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
  • Pour over chicken pieces.
  • Bake 45 minutes or until sauce had thickened and chicken is cooked through
Robin

I’ve heard of Firecracker Chicken, but never tried it because it would be to hot for the kids! Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
Robin

BAKED FIRECRACKER CHICKEN – Chasing MY Life WHEREVER it Leads Me

[…] I LOVE Firecracker Chicken, but I also LOVE lowering the caloric intake and was so excited to run across a baked recipe that lowered the oil content and used no breading. The original recipe was a bit vague in actual amounts so I improvised and made it my own   While this is good, there are times that there is NO substitution for a good breading and I love my original recipe for SPARKLER CHICKEN. […]

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