Firecracker Chicken

Hard to believe that it's been eight months since my last post. I have made myself so busy with work (well I enjoy it so much it is kind of play), baking cooking, photography, and all else in between that I haven't had a chance to post. But then it occurred to me. I started this blog to inspire people to get in their kitchens, push their inhibitions aside, and get creative while creating tasty memories to share with loved ones. For me, each time I step into the kitchen, I am reminded of something from my past. Whether it be the pancakes my father makes on Sunday mornings, cookies I baked with my sister as a child, or the kreplach and chopped liver recipes that were passed down to my mother from generations ago. Each memory provides a starting point for me to create something. Sometimes it's not even family-oriented. When I moved to Israel, I knew there were going to be things that I was going to miss from America. Tropicana Orange Juice. Dunkin Donuts Hazelnut Iced Latte. Chinese Food. 

There really isn't anything here that compares to good old fashioned "American" Chinese food. For me, the cardboard take out container is like a gift of yumminess waiting to be unwrapped. For months, I've been trying to work on a few recipes to recreate that takeout box of yumminess, I finally have a recipe that is a winner! 

Firecracker Chicken 

I make this with dark meat chicken cut into bite-size pieces but it works with white meat or even whole boneless skinless chicken as a great alternative to shabbos lunch schnitzel and it's even gluten-free! 

Vegetarian option: cauliflower florets or tofu cut into cubes 

While it doesn't come in its own cardboard takeout container, it definitely is worthy of one. 

Chopsticks are optional, enjoy!

1 lb./500 grams boneless skinless chicken either breast or thighs

3/4 cup cornstarch

2 tsp. garlic powder

1/2 tsp. up to a 1 tsp. cayenne pepper

pinch of salt

2 eggs

1/2 cup light cooking oil such as canola

Sauce:

1/3 cup sweet chili sauce 

1/4 cup  brown sugar

2 tsp rice wine or apple cider vinegar

1/2 tsp sesame oil

1-3 tsp sriracha (depending on how hot you want it)

Cooked rice

sliced scallions

cilantro 

toasted sesame seeds

Preheat oven to 325°F/160°C

Cut the chicken into bite-size pieces. Place the chicken pieces in a large mixing bowl. Add cornstarch and spices. Toss to coat. In a separate bowl beat the egg and then pour it over the coated chicken. Heat oil in a large skillet over medium heat. To check if the oil is hot enough, sprinkle a drop of the chicken coating into the pan, if it sizzles you're ready to fry. Place the chicken in the pan in a single layer and cook one minute per side. By the time you get to the last piece in the pan, you should be ready to flip the first piece. Depending on the size of your pan this will have to be done in a few batches. After both sides have cooked, place the chicken on a plate lined with paper towels and sprinkle with salt.

To make the sauce, in a large bowl mix together the sweet chili sauce, brown sugar, vinegar, sesame oil, and sriracha. Add the fried chicken pieces and toss to coat. Spray a baking dish with non-stick spray and add the chicken. Bake for 20 minutes until the sauce has thickened

Serve over rice and top with sliced scallions, cilantro, and sesame seeds.