Pow! Pow! Chicken

The name says it all. It’s a pow!pow! in the mouth. This chicken has some heat- but it also has a ton of flavor and a some sweet so everything’s balanced out nicely. 

While this dish does have to cook in the oven for 1 hour the prep time and initial cooking take no more than 25 minutes-unless you’re really really really slow.  Then allow a few minutes to reduce the sauce.

Pow pow chicken

Pow! Pow! Chicken


  • 1.5lb boneless skinless chicken breast, trimmed of any fat and cut into 1 inch pieces
  • 3 tsp canola oil
  • 1/2 cup cornstarch
  • kosher salt and freshly ground black pepper
  • 2 large eggs, beaten
  • Arrowroot (optional-for a sauce thickener if needed)
  • Sliced scallions (optional-for garnish)

For the sauce:

  • 1/3 cup Franks Hot Sauce
  • 1 cup packed brown sugar (light or dark is fine)
  • 1 tbsp water
  • 3 tsp cider vinegar


  1. Season chicken with salt and pepper and place into a large ziplock bag. Add the cornstarch, smush around to coat, and set aside.
  2. Pre-heat the oven to 325 and find a baking dish who’s base is large enough to fit all of the chicken in one layer.
  3. Place the eggs in a shallow dish and set aside.
  4. Combine all ingredients for the sauce in a bowl and set aside.
  5. In a skillet over medium heat place 2 tsp of the oil and wait for it to get hot.  When hot start to cook the chicken pieces in batches as follows until all are cooked:  shake off excess corn starch, coat in egg, shake off excess and brown in pan one minute on each side then place in baking dish. Do a few pieces at a time being careful to not crowd the pan.
  6. When all chicken is in the baking dish pour the sauce over it and place in the oven. Cook for 30 minutes then turn the pieces over and cook for another 30 minutes.
  7. When the oven time is finished remove the dish from the oven.  Place the chicken on a plate and pour the remaining sauce into a small sauce pan. Put the chicken back into the dish and back into the oven (which is now off) to keep warm. Cook the sauce over medium/low heat until thick and reduced, stirring continuously. Add arrowroot if you have it and if you need it.
  8. When the sauce has thickened enough to coat the back of a spoon remove the dish with the chicken from the oven, pour the thickened sauce over it and stir to combine.
  9. Garnish with sliced scallions if desired and serve over rice or plan.

This recipe falls into the category of ‘who knows where it came from’. If it’s yours or you know please email me through the contact information tab and I’ll give proper credit.


1 Comment (+add yours?)

  1. Joelen Tan (@WC_Chicago)
    Jun 11, 2013 @ 00:51:02

    Yum… and I love that this is gluten free with the use of arrowroot/cornstarch! That sauce looks good and I’ll have to put this on my must try list!


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