Firecracker Chicken

Firecracker Chicken  

Recipe from Chelsea at www.mmmcafe.blogspot.com

Marinade

½ tsp. salt

1 small egg white, beaten

1 Tbs. cornstarch

2 tsp. peanut oil

1 Tbs. Sherry wine

2 chicken breasts, diced

Coating

1 ½  cup cornstarch

¼  cup peanut oil

Sauce

4 Tablespoons ketchup

½  cup chicken broth

2 Tablespoon sugar

½  cup sweet chili sauce

6 cloves garlic, grated

4 teaspoons grated fresh ginger

In a large bowl, whisk together all of the ingredients for the marinade. Set aside.

Add chicken to marinade and cover the bowl. Refrigerate for 30 minutes. While chicken is marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.

Place the 1 cup of cornstarch in a large bowl. Add the marinated chicken to the cornstarch, tossing to evenly coat. Transfer the coated chicken to a colander and shake off any excess cornstarch.

Place a large, deep sauté pan over medium-high heat. Add peanut oil.

Add prepared chicken to the pan, spread out so they aren't touching each other. 

Allow them to cook, tossing when necessary, until they are fully cooked throughout.

Remove chicken from pan and place on a paper towel to remove excess oil.

Drain the excess oil from the pan and return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.

Add the cooked chicken to the sauce and toss to evenly coat.

Spoon Firecracker Chicken on top of rice or quinoa and serve.