Firebird Chicken

Firebird Chicken

Inspired by a stir-fry dish with the same name, Chef John's spicy marinade gives this firebird chicken recipe tons of flavor and juicy texture.

Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
589 Calories

Recipe Instructions

Step 1
Combine habanero peppers, garlic, and salt in a mortar and pestle; mash into a fine paste. Whisk in Sriracha and egg to combine; set aside.
Step 2
Remove tenderloins from breasts; slice each remaining breast in half lengthwise, cutting at a 45-degree angle to create two relatively equal strips.
Step 3
Place all 6 chicken strips on a plate; generously dust all sides with rice flour until completely covered.
Step 4
Pour habanero mixture over chicken strips using tongs to make sure each chicken strip is evenly coated and that there are no dry spots. Wrap the plate in plastic wrap; marinate in the refrigerator 2 to 12 hours.
Step 5
Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in centers, about 3 minutes per side. Serve immediately.

Ingredients

  • 1 large egg
  • 3 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • 1 clove garlic, sliced
  • 2 (8 ounce) skinless, boneless chicken breast halves
  • 2 habanero peppers, seeded and chopped
  • 3 tablespoons Sriracha sauce
  • 0.25 cup rice flour

Categories

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