If you’re interested, this is the pan pictured in the photos here, and the single cooking vessel that I use more than just about any other. it cooks down and gets all sticky in the pan, perfect for coating those crispy chicken pieces. To me, it’s the combo of the hot sauce (just Frank’s y’all) and the brown sugar that really help to create a killer sauce. That One-Two punch of spicy sweet goodness.That said, you could substitute all-purpose flour in a pinch. It’s very um, starchy, so really helps to build a great textural crunch all the way around each piece of chicken. This is the secret to the crunchier-than-normal texture that you’ll achieve when you pan fry the chicken. I love cooking with these things, and if you haven’t spent much time with a chicken thigh, this recipe is a great way to get to know them better. It’s really a win-win chicken situation all around. They’re so incredibly forgiving and they’re very affordable to boot. Yes, you will often find me here on My Kitchen Little singing the absolute praises of boneless, skinless chicken thighs. Here’s why Firecracker Chicken is so good If I’m being totally honest with you, this Firecracker Chicken is far better than anything you’ll bring home in a takeout container. What is, at its core, a spicy takeout Asian-inspired fried chicken, “Firecracker Chicken” has made a bit of a name for itself in the (what I like to call) “Takeout Fake-out” realm of home cookery, a realm that I enjoy dabbling in from time to time.
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