Firecracker Chicken 
Looking to spice up your life? Well, we can’t exactly promise THAT, but we can spice up your dinner!
Truth is, you can make these lil’ babies as spicy or as mild as you like. Depending on the hot sauce you choose to use…add a bit more or less to fit YOUR personal spice preferences.
This is currently my family’s ABSOLUTE favorite chicken recipe, so I know you’re gonna LOVE it too! We’ve had this on repeat for a few days now during recipe testing. A HUGE HIT with my teenagers.
I recommend doubling this recipe because leftovers heated up in a skillet or in an air fryer the next day for lunch are way better than anything found on the fast-food menu!
Serve alongside cauliflower rice, brown rice, or quinoa, and a big serving of steamed broccoli.
Try making this with some Homemade Ghee.
6 servings
Ingredients:
For chicken:
- 2 lb boneless, skinless chicken breasts, chopped into bite-sized pieces
- sea salt and ground pepper to taste
- 1/4 cup gluten-free flour
- 2 large eggs
- 2 Tbsps avocado oil, or olive oil
For sauce:
- 1 Tbsp ghee or clarified butter
- 4 fresh garlic cloves, minced
- ¼ cup hot sauce of choice
- 2 tsps apple cider vinegar
- 3 Tbsps raw honey
- ½ tsp crushed red-pepper flakes, or to taste
- 2 Tbsps green onions, thinly sliced
- 1 Tbsp sesame seeds
- Cauliflower rice, brown rice, or quinoa for serving
Instructions:
Add your chicken pieces to a large reusable bag or into a sealable container (with lid) together with the flour, sea salt, and pepper.
Toss gently to evenly coat the chicken.
In a medium bowl, beat the eggs.
Heat your oil in a large skillet over medium heat.
Working in small batches, dip each flour-coated chicken piece into the beaten eggs then add to your preheated skillet. Cook them for about 3 minutes per side, or until golden brown and fully cooked through. Set chicken aside on a plate.
Into that same preheated skillet, melt the ghee or clarified butter then add in your minced garlic. Cook, stirring constantly for 1 minute. Add in the hot sauce, vinegar, honey, and pepper flakes, stirring constantly for a minute or so, or just until the sauce has thickened.
Return your chicken pieces into the skillet and toss to coat with the firecracker sauce.
Serve hot with cauliflower rice, garnished with thinly sliced green onions and sesame seeds.
Enjoy!
Rachel
Ingredients
For chicken:
- 2 lb boneless, skinless chicken breasts, chopped into bite-sized pieces
- sea salt and ground pepper to taste
- 1/4 cup gluten-free flour
- 2 large eggs
- 2 Tbsps avocado oil, or olive oil
For sauce:
- 1 Tbsp ghee or clarified butter
- 4 fresh garlic cloves, minced
- ¼ cup hot sauce of choice
- 2 tsps apple cider vinegar
- 3 Tbsps raw honey
- ½ tsp crushed red-pepper flakes, or to taste
- 2 Tbsps green onions, thinly sliced
- 1 Tbsp sesame seeds
Instructions
- Add your chicken pieces to a large reusable bag or into a sealable container (with lid) together with the flour, sea salt, and pepper. Toss gently to evenly coat the chicken.
- In a medium bowl, beat the eggs.
- Heat your oil in a large skillet over medium heat.
- Working in small batches, dip each flour-coated chicken piece into the beaten eggs then add to your preheated skillet. Cook them for about 3 minutes per side, or until golden brown and fully cooked through. Set chicken aside on a plate.
- Into that same preheated skillet, melt the ghee or clarified butter then add in your minced garlic. Cook, stirring constantly for 1 minute. Add in the hot sauce, vinegar, honey, and pepper flakes, stirring constantly for a minute or so, or just until the sauce has thickened.
- Return your chicken pieces into the skillet and toss to coat with the firecracker sauce.
- Serve hot with cauliflower rice, garnished with thinly sliced green onions and sesame seeds.
- Enjoy!
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