Shelly's Recipe

CRUNCHY FIRECRACKER CHICKEN

Category: Chicken

Firecracker Sauce
1/2 cup sliced pickled banana peppers, chopped fine, plus 1/4 cup pickling liquid
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1/4 cup yellow mustard
3 tbsp dry mustard
2 tbsp chili sauce
2 tbsp brown sugar
3 cloves garlic, minced
1 habanero chili, minced
4 scallions, sliced thin

Chicken
6 boneless, skinless chicken breasts (about 2 1/2 lbs), trimmed
2 cups flour
1/2 cup cornstarch
1 tbsp salt
1 tsp baking powder
4 large egg whites
1 cup vegetable oil

For the sauce: Whisk ingredients together in large bowl.

For the chicken: Cover chicken breasts with plastic wrap and pound lightly with meat mallet until about 1/2 inch thick. Slice breasts in half lengthwise and transfer to large zipper-lock storage bag. Add 1/4 cup Firecracker Sauce to bag, seal, and gently squeeze bag to coat chicken with sauce. Refrigerate for 30 minutes (or up to 2 hours).

Meanwhile, in large bowl, combine flour, cornstarch, salt, and baking powder. Add 6 tbsp Firecracker Sauce and, using hands, combine until mixture resembles coarse, wet sand.

In another large bowl, whisk egg whites until foamy. Remove chicken from marinade and pat dry with paper towels. Working with one strip at a time, dip chicken in egg whites and transfer to flour mixture, pressing lightly to adhere. Place chicken pieces on wire rack set on rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours).

Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large skillet over medium-high heat until shimmering. Carefully place half of chicken strips in oil and fry until golden brown and cooked through, 2 to 4 minutes per side. Transfer to baking sheet lined with paper towels and place in warm oven. Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve. Serves 4