Sunday, December 15, 2013

Fast and Easy Firecracker Chicken

This Firecracker Chicken is one of my new favorite recipes.  It's fast and easy to throw together for a weeknight meal instead of stopping for Chinese take-out.  It's amazingly similar to my Buffalo Chicken Salad that I make at least once a week pictured below.  I used to use Membersmark Chicken poppers but can't seem to find them at Sam's any longer so now I use Tyson Crispy Chicken strips and cut them into bite size pieces after cooking.  I always keep these on hand!  In fact right now I have 5 packages in my freezer.  You can do so many things with them!

Fast and Easy Firecracker Chicken

1 ½ to 2 lbs.  Crispy Popcorn Chicken or Crispy Chicken Strips
1/3 cup Frank’s Hot Sauce
1 cup light brown sugar (packed)
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon salt

Preheat oven to 350.
Mix sauce ingredients together.
Place popcorn chicken in a gallon size baggy and pour sauce over chicken. 
Mix in the baggy until the chicken is well coated.
Pour onto a cookie sheet that has been sprayed with a cooking spray.
Bake for 30 to 35 minutes and serve over rice.

*Note……  I use ½ cup Brown Sugar Splenda in place of the brown sugar and often double the sauce.

 I love this dish so much!  I'm a sucker for sweet/spicy foods and this one is perfect!  Paired with some fluffy white rice and Korean Mandu or some Chinese eggrolls and you've got and amazing dinner in around 30 minutes!


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