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Firecracker Chicken
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Ingredients
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Step by step
Method
4 steps
- 1
Heat the oven to 400°F. Cut 1½ pounds boneless chicken thighs into 1-inch pieces and toss with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ⅓ cup cornstarch.
- 2
Spread the chicken on an oiled sheet pan with room around each piece. Bake for 15 minutes, turn, then bake 8–12 minutes more, until browned and 165°F in the thickest piece.
- 3
While the chicken cooks, whisk ½ cup hot sauce, ⅓ cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 minced garlic cloves, and ½ teaspoon red pepper flakes in a saucepan. Simmer 3–4 minutes, until glossy and slightly thickened.
- 4
Toss the hot chicken with the sauce and return it to the pan for 3 minutes, until the glaze bubbles and clings. Top with scallions and sesame seeds; serve with rice and cucumber.