Crispy Firecracker Chicken

Name: Crispy Firecracker Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken thighs; 1 clove garlic; 1 tsp soy sauce; 1/2 tsp dark soy sauce; 1 1/2 tsp rice vinegar; 1-3 tsp chili garlic sauce; 1/2 tsp sesame oil; 2 tbsp water; 1 cup chicken stock; 2 1/2 tbsp sugar; 6 tbsp cornstarch; 3 tbsp all-purpose flour; 1/4 tsp baking soda; 1/4 tsp ground white pepper; 1/4 tsp MSG; 1/8 tsp salt; 1/8 tsp garlic powder; 1/8 tsp onion powder; 2-3 cup vegetable oil; 2 tbsp chopped scallion

This crispy firecracker chicken is tossed in a glossy sweet-spicy garlic sauce that delivers bold takeout-style flavor at home. Double-fried chicken stays crunchy under the sticky sauce, making it a great choice for dinner or sharing.

Servings4 Portions

Prep Time25 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
1 lb
garlic
1 clove
soy sauce
1 tsp
dark soy sauce
0.5 tsp
rice vinegar
0.5 tsp
chili garlic sauce
1 tsp
sesame oil
0.5 tsp
water
2 tbsp
chicken stock
1 cup
sugar
1 tbsp
cornstarch
6 tbsp
all-purpose flour
3 tbsp
baking soda
0.3 tsp
ground white pepper
0.3 tsp
MSG
0.3 tsp
salt
0.1 tsp
garlic powder
0.1 tsp
onion powder
0.1 tsp
vegetable oil
2 cup
chopped scallion
2 tbsp

Step-by-Step Instructions

Cut the chicken thighs into bite-size pieces. In a medium bowl, combine the chicken with water, soy sauce, white pepper, MSG if using, salt, garlic powder, onion powder, and sesame oil. Let the chicken marinate for 15 minutes.

Add the cornstarch, flour, baking soda, and enough water to the marinated chicken to form a thick batter that lightly coats each piece. Mix well so the chicken is evenly covered.

In a separate bowl, stir together the chicken stock, sugar, dark soy sauce, rice vinegar, chili garlic sauce, and the remaining sauce ingredients until the sugar is mostly dissolved. Set aside.

Heat 2 to 3 cups of vegetable oil in a deep pot to 335°F (170°C). Fry the chicken in batches so the pot is not crowded, keeping the oil between 325°F and 335°F (163°C to 170°C). Cook for 5 to 6 minutes, or until lightly golden and cooked through.