Firebird Chicken
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 Summary test
Ingredients
Directions
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:
