Sweet and sticky chicken has always been my thing.
I love any food coated and grilled in a sticky sauce, but chicken, in particular is a favourite of mine. So when I was wandering through Instagram recipes for ideas for Sunday Lunch, the pictures of saucy-glazed chicken caught my attention.
I was particularly drawn to the many Firecracker Chicken recipes I saw. They promised a sweet, yet spicy flavour-burst… something I definitely couldn’t turn down.
And while some recipes were too complicated, too sugary, too hot and too exotic, I finally put together a list of ingredients that were easy enough for me to source and packed one hell of a flavour punch.
So here it is, my interpretation of Firecracker Chicken:
Crispy steamed vegetables and brown rice or noodles, to serve.
Heat a saucepan to a moderate heat. Add garlic and chilli flakes and allow to brown slightly. Add chilli sauce, soy sauce, apple cider vinegar and honey or sugar. I personally used honey instead of the sugar. Stir until the honey/sugar has dissolved and allow to simmer on a low heat.
Season chicken pieces with salt and pepper and lightly brush with the sauce mixture. Brown the chicken pieces in a pan over a medium to high heat until the skin is golden and crispy but the chicken is not entirely cooked.
Spread the chicken out on a baking pan and, again, brush with the firecracker sauce mixture. Cover the chicken and baking pan with a sheet of foil. Preheat the oven to 180°C and bake for 35 – 45 minutes, until the chicken pieces are cooked through.
Set the oven to grill. Remove the foil and pour the juices on the tray into a saucepan. Brush the chicken pieces with the firecracker sauce again and place in the oven under the heated element.
Add the remainder of the firecracker sauce to the saucepan with the baking tray juices and allow to simmer so that the mixture can reduce and thicken.
Remove the chicken pieces from the oven once the sauce has become a sticky glaze on the chicken pieces. Serve the chicken with crunchy, steamed or stir-fried vegetables, such as broccoli, mange tout, carrots, baby corn and/or wilted spinach leaves and rice or noodles of your choice. Drizzle the sauce and pan juices mixture over the chicken, vegetables and rice/noodles.