Firebird Chicken
Ingredients: garlic clove, habanero peppers, salt, bottled hot sauce (sriracha), egg · 210 min cook time · 415kcal · ~₩12,250
Ingredients
1large garlic clove, 2seeded, roughly chopped habanero peppers, 1spoon salt, 1splash bottled hot sauce (sriracha), 1large egg, 2pieces boneless skinless chicken breasts, 50g rice flour, 30ml olive oil, 1serving brown rice, 1pinch turmeric, 50g peas, 10g fresh chives
Instructions
1. Add one large sliced garlic clove, two seeded and roughly chopped habanero peppers (also known as scotch bonnet), and a spoon of salt to a mortar.
2. Smash the ingredients into a fine paste. Use protective eyewear to prevent pepper juice from splashing into your eyes.
3. Add a splash of bottled hot sauce (like sriracha) and one large egg to the paste. Whisk thoroughly to combine.
4. Set the mixture aside. Prep the boneless, skinless chicken breasts by removing the tenderloin (finger) and then slicing the breast from the smaller side to the larger side at about a 45-degree angle to create three pieces.
5. Generously dust both sides of the chicken pieces with rice flour. All-purpose flour or cornstarch can also be used.
6. Pour the pepper and egg mixture over the floured chicken pieces. Use tongs to toss until all pieces are completely coated, ensuring the mixture gets into every nook and cranny.
7. Wrap the chicken and let it marinate in the fridge for 2 to 12 hours. (The video used 3 hours).
8. Heat a non-stick pan over medium-high heat with a generous splash of olive oil or other vegetable oil/melted fat.
9. Place the chicken pieces in the pan and cook for about three minutes per side, or until beautifully browned and just cooked through. Transfer any extra slurry from the plate to small spots on the chicken if needed.
10. Remove the cooked chicken from the pan, from smallest to largest pieces.
11. Serve the chicken on rice (e.g., brown rice cooked with turmeric and peas) and garnish with fresh chives.
Source: Watch the original video