Usually, I steal both the recipe and the name when I steal a dish from others, but not this time. Currently, the original firebird 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
- 1 clove garlic, sliced
- 2 habanero peppers, seeded and chopped
- 1 teaspoon kosher salt
- 3 tablespoons Sriracha
- 1 large
- 2 (8 ounce) skinless, boneless breast halves
- 1/4 cup rice flour
- 3 tablespoons vegetable oil
- Combine a morter and pestle in garlic, habanero peppers, and salt. Fill in the sriracha, the 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 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 about three minutes per side until well browned, and no longer rose in the centre. Serve right away.
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.