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Firecracker Chicken
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Firecracker Chicken
Rated 5.0 stars by 1 users
Category
Chicken
Author:
Liam Kellard
Makes 2 portions. These macros are caluclated assuming all of the sauce is used, and approx. 60g pork scratchings are used.
Per portion:
630 Calories / 4.4g Carbohydrates / 34.8g Fat / 72.4g Protein / 2.8g Fibre
As with all UK labels, the fibre has already been deducted from the carbohydrate value.
Ingredients
Firecracker Sauce
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100g Shallots
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2-3 Fresh Chillies (adjust to taste)
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15ml Olive Oil
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1 tsp Fish Sauce
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15ml Sesame Oil
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15ml Apple Cider Vinegar
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20g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto. (click here for recommended brands & conversions)
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10g Sesame Seeds
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30g Tomato Puree
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100ml Boiling Water
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Salt, to taste
Chicken Pieces
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400g Chicken Breast
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1 Egg
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100g Pork Scratchings (some may be leftover) - alternatively, you can use milled nuts & seeds, like our Breaded Chicken recipe
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10g Sesame Seeds (black sesame seeds give a nice contrast)
To finish:
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1-2 spring onions, chopped
Directions
Firecracker Sauce
Finely dice the shallots and fresh chillies. Add them to a saucepan with the olive oil over a medium-high heat.
Allow the shallots & chillies to soften for a few minutes, then add the sesame oil, fish sauce, apple cider vinegar, sweetener, sesame seeds and tomato puree. Mix together with the spatula.
Reduce the heat and add the boiling water, continuing to mix. You want the sauce to have the consistency of sweet chilli sauce, so adjust the amount of water accordingly.
Taste the sauce and then add salt.
That’s the sauce complete! Set it aside whilst you prepare the chicken.
Chicken Pieces
Cut the chicken breast into bite-size pieces.
Blitz the pork scratchings in a small food processor and add them to a small dish with the sesame seeds. In another bowl, whisk the egg.
Coat the chicken breast pieces in egg first and then the pork scratching / sesame seed crumb.
To deep-fry the chicken pieces:
Heat the lard / coconut oil in a pan over a medium-high heat. If you have a thermometer, the oil should be around 190°C.
Use tongs to add 2 or 3 pieces of chicken at a time to prevent the oil from cooling down too quickly.
Allow the chicken to cook for around 5 minutes. Use a thermometer to check it’s fully cooked.
To air-fry / oven bake:
Preheat the oven / Ninja Foodi or Grill / air fryer to 190°C.
Bake the chicken pieces for 10-15 minutes, until fully cooked and crispy.
To finish:
Add the chicken pieces to a dry pan and spoon over some firecracker sauce. Stir to coat the chicken, then serve!
Sprinkle chopped spring onions on top to finish the dish.
