Better Than Takeout: Crispy Firecracker Chicken

Steps

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1. 1
   Cut chicken into bite-sized pieces and pat dry with paper towels to remove excess moisture.
   ▶ ≈0:12
2. 2
   Lightly beat the egg and add it to the chicken. Add minced ginger, garlic, black pepper, and salt. Mix thoroughly to coat the chicken evenly.
   ▶ ≈0:24
3. 3
   Allow the chicken to marinate for about 10 minutes.
   ▶ ≈0:50
4. 4
   In a bowl, combine cornstarch, all-purpose flour, and baking powder to make the coating mixture.
   ▶ ≈1:02
5. 5
   Coat the marinated chicken with the flour mixture, ensuring every piece is completely and evenly covered.
   ▶ ≈1:15
6. 6
   In a saucepan, combine butter, honey, red hot sauce, soy sauce, vinegar, brown sugar, chili flakes, garlic powder, and ground mustard over medium-high heat. Mix until the sauce simmers.
   ▶ ≈1:40
7. 7
   Taste the sauce and adjust the spice level or sweetness as desired. Reduce heat to medium-low and simmer for 2–3 minutes until the sauce thickens.
   ▶ ≈2:18
8. 8
   Heat oil in a pan over medium heat until hot enough for frying. Carefully add the coated chicken pieces to the oil.
   ▶ ≈2:45
9. 9
   Fry the chicken for 5–7 minutes until golden and crispy.
   ▶ ≈2:57
10. 10
    Remove the fried chicken from the oil using a slotted spoon, drain excess oil on a cooling rack, and repeat with the remaining chicken.
    ▶ ≈3:11
11. 11
    Reheat the firecracker sauce until warm, then add the fried chicken and toss to coat evenly with the sauce.
    ▶ ≈3:24
12. 12
    Plate the firecracker chicken and serve immediately.
    ▶ ≈3:37