Chris is a fan of hot sauce. It's a well-known fact. The hotter and spicier a meal can get, the more he favors it. After being around him so long, I can now tolerate a little heat. When we had first started dating, hot sauce was never found in my refrigerator and was never put in any of my food. He is slowly converting me, but I still can't tolerate the amount he can stand. It's amazing to witness, actually.
This chicken gets its name from the amount of hot sauce that is used in the sauce. It adds a bit of heat, but after mixing the hot sauce with brown sugar and baking it for an hour, the sauce instantly becomes a perfect balance of sweet and spicy. There is still a kick from the hot sauce, but it's nothing to run away from. The chicken stays crispy while baking and the sauce adds a wonderful flavor. This is easily one of my favorite chicken recipes. Enjoy!
Printable Recipe
Ingredients
- 2 tbsp. canola oil
- 3-4 boneless, skinless chicken tenders (about 2 lbs.)
- Salt and pepper
- 1 cup cornstarch
- 3 large eggs, beaten
- Rice, for serving
For the sauce:
- 1/3 cup hot sauce
- 1 cup packed light brown sugar
- 1 tbsp. water
- 2 tsp. apple cider vinegar
- 1/2 tsp. salt
Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. Cut your chicken into 1-inch pieces while the oil heats. Season the chicken with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag, and add the chicken and seal, tossing to coat.
Whisk the eggs together in a shallow bowl. Dip the coated chicken pieces into the whisked eggs, and place them in the hot skillet. Cook the chicken pieces for 1-2 minutes on each side, cooking until just browned. Place the chicken in a single layer in a 9x13 inch casserole dish.
Mix the hot sauce, brown sugar, water, vinegar and salt in a medium bowl and then pour over the chicken in the baking dish. Mix around to coat chicken.
Bake for one hour, turning the chicken once to coat with the sauce.
Serve over hot, white rice.
Source: Adapted from Kitchen Meets Girl
Heat the oil in a large skillet over medium heat. Cut your chicken into 1-inch pieces while the oil heats. Season the chicken with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag, and add the chicken and seal, tossing to coat.
Whisk the eggs together in a shallow bowl. Dip the coated chicken pieces into the whisked eggs, and place them in the hot skillet. Cook the chicken pieces for 1-2 minutes on each side, cooking until just browned. Place the chicken in a single layer in a 9x13 inch casserole dish.
Mix the hot sauce, brown sugar, water, vinegar and salt in a medium bowl and then pour over the chicken in the baking dish. Mix around to coat chicken.
Bake for one hour, turning the chicken once to coat with the sauce.
Serve over hot, white rice.
Source: Adapted from Kitchen Meets Girl
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