Usually, I steal both the recipe and the name when I steal a dish from others, but not this time. Currently, the original firebird chicken is a stir-fry platter and very different from what you see here. Firebird Chicken Recipes : Everyday Cooking, Special Collections, Web Show Recipes, Food Wishes®
Firebird Chicken  Recipes : Everyday Cooking, Special Collections, Web Show Recipes, Food Wishes®

Usually, I steal both the recipe and the name when I steal a dish from others, but not this time. Currently, the original firebird Chicken is a stir-fry platter and very different from what you see here. Yet I love that name completely and thought it would suit this simple and spicy dish perfectly. Serve with freshly chopped cabbage.

  • Prep 20 m
  • Cook 10 m
  • Ready In 2 h 30 m

Ingredients :

  • 1 clove garlic, sliced
  • 2 habanero peppers, seeded and chopped
  • 1 teaspoon kosher salt
  • 3 tablespoons Sriracha Sauce
  • 1 large Egg
  • 2 (8 ounce) skinless, boneless Chicken breast halves
  • 1/4 cup rice flour
  • 3 tablespoons vegetable oil

Directions :

  • Combine a morter and pestle in garlic, habanero peppers, and salt. Fill in the sriracha, the Egg and the whisk. Set aside as required.
  • Take out of the tenderloin from the breasts and then cut each in half of the length to produce two comparatively similar sections at a 45-degree angle.
  • Place all 6 strips of Chicken generously on one plate and dust with rice flour on all sides to ensure that they are completely coated.
  • Sprinkle the pepper mixture and use tongs to ensure the mixture is covered uniformly and no dry spots for each piece of chicken. Cover and cook 2 to 12 hours in fridge.
  • Heat oil with medium-high heat in a nonstick bowl. Cook Chicken about three minutes per side until well browned, and no longer rose in the centre. Serve right away.

Footnotes :

Comments of the Chef:

  • When crushing habaner pepper, I recommend taking precautions as juices can get into your eyes, such as protective glasses. This crushing method can be done in a mixer in greater amounts or sliced very thinly with a cutting table knife.
  • Any bottled hot soup you like can be used.
  • Instead of rice flour, you can use all-purpose flour or corn starch and some melted fat or vegetable oil to fry.

Nutrition Facts :

Per Serving: 589 calories; 30.4 g fat; 20.1 g carbohydrates; 55.4 g protein; 231 mg cholesterol; 2069 mg sodium.


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