Description
Bold and flavorful firecracker chicken—crispy bites tossed in a sweet, spicy, tangy sauce. Great over cauliflower rice or steamed jasmine rice.
Ingredients
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Sea salt and ground black pepper, to taste
- 1/4 cup gluten-free flour (or all-purpose)
- 2 large eggs, beaten
- 2 tbsp avocado oil (or olive oil)
- For the Sauce:
- 1 tbsp ghee or clarified butter
- 4 garlic cloves, minced
- 1/4 cup hot sauce of choice
- 2 tsp apple cider vinegar
- 3 tbsp raw honey
- 1/2 tsp crushed red pepper flakes (or more, to taste)
- For Garnish:
- 2 tbsp green onions, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Add chicken, flour, salt, and pepper to a large resealable bag or container. Shake/toss to coat evenly.
- Heat oil in a large skillet over medium heat.
- Working in batches, dip chicken into beaten eggs, then add to skillet. Cook ~3 minutes per side until golden brown and cooked through. Transfer to a plate.
- In the same skillet, melt ghee. Add garlic and sauté 1 minute.
- Stir in hot sauce, apple cider vinegar, honey, and red pepper flakes. Cook 1–2 minutes until slightly thickened.
- Return chicken to the skillet and toss to coat in the sauce.
- Garnish with green onions and sesame seeds. Serve immediately over cauliflower rice or steamed jasmine rice.
Notes
- For extra-crispy bites, swap flour for 1/4 cup cornstarch or rice flour.
- Heat level guide: reduce red pepper flakes for mild; add more hot sauce for extra spicy.
- Gluten-free: use certified GF flour and a GF hot sauce.
- Air fryer option: after dredging and egg dip, air fry chicken at 400°F (205°C) for 10–12 minutes, flipping once; toss in warm sauce.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 385
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 155mg
