Prep time: 7 to 10 minutes
Cooking time: Less than 20 minutes on stove top
Calories per serving: 562 (based on 2 servings)
I love Chinese food, and I’m sure I’m not the only one. The spicy ones attract me the most 😀
Of course there are days when you crave Chinese takeout, then it hits you. If you give in to that craving, you will be going way over your allowed calories for the day. Then it would mean you’ve got to double or triple your workout for the day or the next day.
I had some leftover chicken when I recently craved some Chinese goodness. I had enough to make into at least two servings so I went for it – Firecracker Chicken, mmmm – I couldn’t wait!
I checked my pantry right away and confirmed I had everything I needed and here they are:
1 lb chicken breast, cut into bite-sized pieces
1/2 cup cornstarch
salt and pepper (about 1/4 tsp and 1/8 tsp respectively)
1 egg, beaten
salt and pepper, a dashSauce:
1/4 c sriracha sauce (reduce to 1/8 if you wish to tone down the heat level)
2 tbsps honey
garlic powder, 1/4 tsp
2 tbsps apple cider vinegar
sesame seeds for garnishing (optional)
Canola or vegetable oil for frying, about 1/2 cup
Pro tip: I used cornstarch even though it has a bit more calories and carbs than flour. Why, you ask? Because it is gluten free. Additionally, cornstarch will give you a crispier, crumblier texture compared to flour. Who doesn’t want crispy? I know I do 🙂
So let’s get to it. Making these bad boys is so easy! All you need to do is the following:
1) Cut the chicken into bite-sized pieces, about 1 1/2 ” each.
2) Heat the oil in a big enough frying pan over medium heat.
2) In a medium bowl, mix together the cornstarch with the salt and pepper.
3) In another bowl, season the beaten egg with salt and pepper as well.
4) Dip the chicken pieces in the cornstarch mixture, then into the egg mixture.
5) Next once all the pieces have been dipped into the egg mixture, dip them in the remaining cornstarch mixture.
6) At this point, your pan is hot enough so get frying! Do not overcrowd the pan for you to manage it easily. Adjust the temperature if needed as you don’t want to not get the chicken cooked through. You want each piece to be nicely browned. It takes about 5 minutes each side to cook through.
7. Once the chicken is done, transfer them in a plate lined with some paper towels. Set aside.
8. In a medium sauce pan, mix together the sriracha, honey, garlic powder, and apple cider vinegar over medium low heat. Let simmer and set aside.
9. Lastly, in a mixing bowl, toss the chicken with the sauce and coat each chicken piece as evenly as possible. Garnish with sesame seeds or some chopped scallions. Enjoy with a warm bowl of steamed jasmine rice.
I know 562 is lot of calories but that’s still pretty good compared to your typical takeout! Besides, takeout is loaded with sodium and having control over that when you make your own is always a plus!
Eat well and be well. – Ella Bella