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

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

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.