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Twice is nice (second time I’ve made this)! And …I will make this again and again. Everyone in my home (family & guests) loves it. It is a bit of work but from time to time …definitely worth it! Thanks for sharing.
I have now made this twice for my family! They absolutely love it and there is never enough. I have made this with both rice and mashed potatoes. They loved it either way.
Wow …I was in doubt every step of the way. But …it came out right and the whole family loved it! Not fine dining …more like fun Chinese take-out …comfort food. In that category …it’s a 5 star! If you don’t like sweet …stay away from this recipe …or don’t …it’s your choice.My family recommends it!
So tasty just can’t stop eating it its fantastic !
Can i use something other than eggs.
Hey Thomas, I haven’t tried with anything but eggs. You could use an egg substitute for sure, or you could try it with a more standard breading like coating in buttermilk and then a light dusting in cornstarch. That might work just as well. Egg is definitely the classic preparation though so I’m not sure if there is a perfect substitute in this case. Good luck!
*PERFECT*! Exactly the recipe I’ve been searching for. A few local restaurants make this with shrimp, and I think they may add a little mayo to the sauce (as its a little creamy), so I may try that in the future. I made this, subbing shrimp for the chicken, adding a bit of sriracha to the sauce, and it came out delicious–every bit as good as the restaurants! The sauce thickened up beautifully. Thanks for posting!
I have made this a few times and it has always been a roaring success. However I have just realised reading through the other reviews that I should have been using Franks Buffalo sauce and not Franks hot sauce, I didn’t realise there was a difference and am not positive that it is available here in Ireland, like red pepper flakes, which are not available anywhere in Europe that I have looked. Anyway, works out fantastic – sweet and spicy.
Absolutely delicious. Made it exactly like written. Chicken was moist and tender. It was a hit. Served with rice and some homemade baked shrimp egg rolls. Great Sunday dinner.
We love this recipe.making for 3rd time.delish!!!
Awesome dish! It tastes like General Tso’s chicken or maybe a spicy sweet and sour. I cooked it according to the directions exactly and didn’t add a thing. It came out perfect. This dish will be a staple in my house going forward.
It was easy to make and the sauce was so tasty. Better than the restaurant version. Also being gluten-free was a huge plus! Loved it and will make it a part of my permanent go to recipe file! Thanks for sharing this amazing dish!
Tried this on Monday night and OMG, a keeper for sure! Stayed true to the recipe this time. I used a combination of Crystal Louisiana hot sauce and Sweet Baby Rays Buffalo Sauce. It took a tad longer than the stated 45 minutes, but oh well, totally worth it. Served it with Jasmine Rice and there were no leftovers between 3 people.The only thing I will do different next time is make 1-1/2 batches of the sauce as 1 batch was not enough for 1-1/2 pounds of chicken pieces, and will most definitely bump up the heat!
Is there something to replace the buffalo sauce? I cannot find it at the market. What might work instead?
You could use a thicker hot sauce, like Franks or maybe even a spicy BBQ sauce. Good luck!
If you have the urge to go to Panda Express, don’t do it. Stay home and make this instead. It’s better.
And very simple. One tip, line your baking dish with foil. I waited till the next day to cleanup and it wasn’t easy.
Thank you for posting this excellent recipe
Glad you liked it Greg!
I sprayed mine with just a little cooking spray so the chicken wouldn’t stick. There wasn’t any sauce to clean up, however, because my kids used their fingers to lick the sauce out of the pan!
I’ve been making something similar to this for years — who knew it was Firecracker Chicken? It’s great, one of my favorite meals. The biggest thing I do differently is with the rice. For each cup of rice I add a clove of garlic, minced; half of an onion, diced; half cup each of diced carrots and red bell peppers and cook as usual. When the rice is done cooking I add half a cup of frozen peas and let it set for at least 5 minutes.
The dish is great. My son loves it…