Firebird Chicken

Name: Firebird Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Ingredients: 1 clove garlic, sliced; 2 habanero peppers, seeded and chopped; 1 teaspoon kosher salt; 3 tablespoons Sriracha sauce; 1 large egg; 2 (8 ounce) skinless, boneless chicken breast halves; 0.25 cup rice flour; 3 tablespoons vegetable oil

5.0

(8)

7 Reviews

3 Photos

Usually when I steal a dish from someone, I steal both the recipe and the name - but not this time. The original firebird chicken is actually a stir-fry dish, and quite a bit different from what you're seeing here. But I absolutely love the name and thought it would fit perfectly for this very simple, extremely spicy, and incredibly delicious dish. Serve with finely chopped fresh chives.

Recipe by Chef John

Updated on August 4, 2020

3

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

2 hrs

Total Time:

2 hrs 30 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

1 clove garlic, sliced
2 habanero peppers, seeded and chopped
1 teaspoon kosher salt
3 tablespoons Sriracha sauce
1 large egg
2 (8 ounce) skinless, boneless chicken breast halves
¼ cup rice flour
3 tablespoons vegetable oil

Directions

Combine garlic, habanero peppers, and salt in a mortar and pestle and crush into a fine paste. Add Sriracha and egg and whisk to combine. Set aside until needed.
Pull or trim off the tenderloin from the breasts, and then slice each one in half lengthwise, cutting at a 45-degree angle to create two relatively equal pieces.
Place all 6 strips of chicken on a plate and dust generously on all sides with rice flour, making sure they are completely covered.
Pour over the pepper mixture and use tongs to make sure each piece of chicken is coated evenly with the mixture and that there are no dry spots. Wrap and marinate in the fridge for 2 to 12 hours.
Heat oil in a nonstick pan over medium-high heat. Cook chicken until well browned, and no longer pink in the centers, about 3 minutes per side. Serve immediately.

Chef's Notes:

I recommend taking precautions, such using safety glasses, when crushing the habanero peppers, as the juices could get into your eyes. This crushing process can also be done in a blender for larger amounts, or minced very, very finely with a knife on a cutting board.

You can use any bottled hot sauce you like.

You can use all-purpose flour or cornstarch instead of rice flour if you like, and any melted fat or vegetable oil for frying.

You can also serve with a sweet Asian-style dipping sauce, like my Thai-Style Sweet Chili Sauce:

Nutrition Facts (per serving)

589	Calories
30g	Fat
20g	Carbs
55g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 589
% Daily Value *
Total Fat 30g	39%
Saturated Fat 6g	30%
Cholesterol 231mg	77%
Sodium 2069mg	90%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	5%
Total Sugars 1g
Protein 55g
Vitamin C 7mg	36%
Calcium 43mg	3%
Iron 3mg	18%
Potassium 501mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.