Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

prep:
20 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

589 calories; protein 55.4g; carbohydrates 20.1g; fat 30.4g; cholesterol 231.3mg; sodium 2068.7mg. Full Nutrition
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Reviews (2)

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/10/2020
Great recipe. I used only one habanero because I made it as a workday lunch (homeoffice has its upsides) but I would use two next time. I served it as a sandwhich with iceberg lettuce, cucumber and tomato. Very juicy and spicy but not overwhelming. Will make it again! Read More
(1)
Rating: 5 stars
07/15/2021
I adore Chef John, and this is another win! We live in a really rural area, so there were no habanero’s, we mixed red bell pepper and Thai chili pepper for the heat. Our mix was a little too wet, so it didn’t look as pretty, but it was delicious! Will make again! Read More
Rating: 5 stars
08/10/2020
As always, I enjoy!!!! Read More
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Rating: 5 stars
12/23/2020
So good, negotiations but a good creeping heat. It is addictive as anything. I used regular flour and it worked perfectly. I even took a guess and added 1 tsp of turmeric and 1/2 tsp of coriander to some rice and peas and the meal was a sure winner. Read More