Firecracker Chicken
Servings: 5
Ingredients
- 1 pack CB Mixed parts
- 1 tbsp Walkerswood green seasoning
- 1 cup flour
- 1/2 cup corn starch
- 2 eggs
- For the firecracker sauce
For the firecracker sauce
- 2 tbsp tomoato sauce
- 3 tbsp Walkerswood Hot and Spicy jerk sauce
- 1/2 cup toasted Sesame oil
- 1/2 cup Honey
- Scallion garnish
- Sesame seeds garnish
Instructions
- Preheat the oil over medium/ high heat, the oil temperature should not exceed 350 degrees F
- Clean the chicken, pat dry and cut into bite sized pieces. You can also fry them as a whole chicken pieces.
- Season the chicken with the Walkerswood green seasoning and set aside to marinate for 30 minutes
- Mix in 2 eggs into the seasoned chicken
- In a bag combine flour and corn starch
- Place the seasoned, egg coated chicken parts, into the bag and shake making sure to coat completely, remove excess flour and pace into the hot oil.
- Making sure not to crowd the pan, fry for approximately 12 minutes. For larger pieces of chicken fry for 15 to 20 minutes or until the meats internal temperature is at least 165 degrees F
- When the chicken is fully cooked and golden-brown, place on a cooling rack and continue to fry on batches until all the chicken is cooked
- In a bowl whisk together the sauce ingredients
- Once all the chicken has been fried place into a bowl, coat with the Firecracker sauce
- Garnish with chopped scallion greens and sesame seeds
