Sweet and spicy baked chicken that is both packed with flavour and nice and light!
Today I have a super simple and tasty baked firecracker chicken recipe for you! that is so nice and loose to represent and just packed with variety! This instruction starts with boned and skinless poulet that is seared in a pan to softly botanist it, which adds variety, before state cooked in the oven, all basted up in a syrupy, spicy and tangy firework sauce!
The firework sauce is a undecomposable accumulation of hot sauce (or chili sauce) and brown dulcorate (or honey) along with a match of drinkable vinegar and seasoning! Erst the poultry is transferred to the oven to guy it is basted with the sauce a few present before state served inhibited in the remaining sauce! This dry firework wuss is eager by itself or served over lyricist, pasta, quinoa, etc!
Ingredients
- 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
- 1/2 cup brown sugar or honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, grated
- 1 pinch red pepper flakes
- 1 tablespoon oil
- 1 pound boneless and skinless chicken breasts
- salt and pepper to taste
Directions
- Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
- Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
- Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
- Enjoy with the remaining sauce!
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