Firecracker Chicken: Best Ever Version

½ cup Frank’s Red Hot (or something similar)

¾ cup packed dark brown sugar

2 tsp garlic powder (yep, not using fresh today)

1 TBSP soy sauce

3 tsp rice wine vinegar (you can sub apple cider vinegar)

6 boneless, skinless chicken thighs

Salt and pepper, as needed

1 cup corn starch

Olive oil (not extra virgin) or another neutral-flavored cooking oil, for cooking

Chopped scallions, for serving

Cooked rice, optional

Preheat your oven to 400 degrees F and set your rack to the middle position.
In a medium saucepan set over medium heat, combine the Red Hot, brown sugar, garlic powder, soy sauce, vinegar, and 2 TBSP water. Cook gently, stirring frequently, until the sugar has dissolved. Set aside for now.
Meanwhile, season your chicken thighs with salt and pepper all over. Dredge/coat the chicken on all sides with corn starch, getting them nice and covered. Set a large (large enough to contain all of the chicken), deep-sided skillet over high to med-high heat and add enough oil into to cover the entire bottom surface (amount will vary depending on pan size).
Cook your chicken on all sides until brown and crispy; about 3 to 5 minutes per side. Once the chicken has cooked and browned nicely, turn off the heat and pour the sauce all over the meat – using a spoon to help coat everything, if needed. Place the pan in the oven and cook, uncovered, for about 5 to 8 minutes, just to crisp up the chicken and to help the sauce marry with the meat. It’s magical, honestly.
Sprinkle with some sliced scallions and serve with hot cooked rice, if desired.

This Article And Recipe Adapted From This Site