AuthoradminCategory,
Yields4 Servings
INGREDIENTS
 1/2 cup Frank's Red Hot
 3/4 cup Brown Sugar
 2 tsp Garlic Powder
 1 tbs Soy Sauce
 3 tsp Rice Wine Vinegar
 6 Boneless, Skinless Chicken Thighs
 1 cup Corn Starch
 2 tbs Water
 Salt and Pepper, to taste
 Olive Oil
 Green Onion, for garnish
 Cooked rice, optional
INSTRUCTIONS
1

Preheat your oven to 400 degrees F and set your rack to the middle position.

2

In a medium saucepan set over medium heat, combine the red hot, brown sugar, garlic powder, soy sauce, vinegar, and 2 tbs water. Cook gently, stirring frequently, until the sugar has dissolved. Set aside for now.

3

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).

4

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.

5

Top with green onion. Enjoy!

Ingredients

INGREDIENTS
 1/2 cup Frank's Red Hot
 3/4 cup Brown Sugar
 2 tsp Garlic Powder
 1 tbs Soy Sauce
 3 tsp Rice Wine Vinegar
 6 Boneless, Skinless Chicken Thighs
 1 cup Corn Starch
 2 tbs Water
 Salt and Pepper, to taste
 Olive Oil
 Green Onion, for garnish
 Cooked rice, optional

Directions

INSTRUCTIONS
1

Preheat your oven to 400 degrees F and set your rack to the middle position.

2

In a medium saucepan set over medium heat, combine the red hot, brown sugar, garlic powder, soy sauce, vinegar, and 2 tbs water. Cook gently, stirring frequently, until the sugar has dissolved. Set aside for now.

3

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).

4

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.

5

Top with green onion. Enjoy!

Firecracker Chicken