Firecracker Chicken

Firecracker Chicken Chicken: 4 large boneless, skinless chicken breasts Salt, pepper and garlic powder Vegetable or canola oil Breading: 1 cup cornstarch 4 eggs, beaten 1/2 teaspoon salt Sauce: 1/2 cup hot sauce 1 1/4 cups brown sugar 2 teaspoons soy sauce 1/4 teaspoon garlic powder 1/4 teaspoon red pepper flakes Heat 1/2 inch of oil in a large skillet over medium-high heat. Cut chicken into 1 1/2 inch pieces then season liberally with salt, pepper and garlic. Coat chicken with cornstarch; set aside. I added my cornstarch to a gallon-sized zip-top bag then added 8-10 pieces of chicken at a time, sealed the bag, shook vigorously and then removed the chicken pieces and it worked like a charm. Beat eggs with 1/2 teaspoon salt then quickly dip cornstarch-coated chicken pieces in egg, shake off excess, then fry in hot oil on both sides until light golden brown. Cook in batches to ensure you don’t overcrowd the pan. Remove browned chicken pieces to a very large baking dish (or two 13x9 pans - you don't want to have more than two layers of chicken in the pan or it will get soggy); set aside. Once all chicken is browned, whisk together sauce ingredients until smooth. Pour sauce over chicken pieces then gently stir to coat. Bake, uncovered, at 325 degrees for 45 minutes, stirring once after 25 minutes,and Enjoy