Blazing Firebird Chicken
Blazing Firebird Chicken brings a bold, peppery kick with habanero heat balanced by tangy Sriracha and a whisper of garlic. Lightly dusted in rice flour, the chicken sears to a crisp bronze exterior while staying juicy inside. Serve this for a lively weeknight Dinner or as a game-day bite when you want a spicy centerpiece.
- Prep20 mins
- Cook10 mins
- Serves2
- DifficultyEasy
- 1
In a mortar and pestle, combine the habanero peppers, garlic, and salt; grind into a smooth paste. Whisk in the Sriracha and the egg until blended; set aside.
- 2
Remove the tenderloins from the breasts; slice each remaining breast in half lengthwise at a 45-degree angle to make two fairly equal strips.
- 3
Arrange all 6 chicken strips on a plate; liberally coat all sides with rice flour until fully covered.
- 4
Pour the habanero mixture over the chicken strips, using tongs to ensure each strip is evenly coated with no dry spots. Cover the plate tightly with plastic wrap; marinate in the refrigerator for 2 to 12 hours.
- 5
Heat oil in a nonstick skillet over medium-high heat. Add the chicken; cook until deeply browned and no longer pink in the centers, about 3 minutes per side. Serve right away.
- Calories 619.13 kcal High
- Protein 59.0 g Good Source
- Carbs 32.81 g Moderate
- Total Fat 27.25 g High
- Saturated Fat 4.42 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 258.99 mg High
- Sodium 713.92 mg High
- Fiber 0.88 g Low Source
- Sugar 4.14 g Moderate
- Added Sugar 3.26 g Moderate
- Calcium 241.39 mg Moderate
- Iron 2.51 mg Moderate
- Potassium 169.58 mg Low Source
- Vitamin A 63.75 mcg_rae Low Source
- Vitamin C 32.32 mg Good Source
- Vitamin D 0.92 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Garlic 🧄