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!