Snow days make me think of spicy Singaporean food. Years back my dad and I ate at an outdoor market featuring international food. We were mesmerized by the Singaporean chef who prepared the most amazing stir-fried noodles we ever tasted. His other specialty was Firecracker Chicken. Later on the chef decided to open Rasa Singapura, a hole-in-the-wall, family owned restaurant, where the food was truly exceptional. As newly weds, hubby and I, frequented the place and ordered their crispy chicken in spicy black bean sauce. When the chef retired for health reasons and a son took over, the food and service suffered. The son did not have the passion and talent of his father so the place folded up. I truly miss their amazing food so for the Super Bowl here is my take on Rasa Singapura's Firecracker Chicken.
Firecracker Chicken with Picante Sauce
2 lb boneless, skinless chicken breast
2 T hot sauce (I used Siracha Rooster brand)
1 T picante sauce (I used Pace Mild Picante Sauce)
5 T canola oil
2 t lime juice
5 cloves of garlic, minced
1 small bottle of Pace Picante Sauce
Cut chicken breast into 1 inch wide thin planks. Combine siracha, canola oil, minced garlic, lime juice and 1 tablespoon picante sauce in a ziplock bag. Marinade chicken in the fridge for 15-30 minutes. Thread chicken through bamboo sticks (if the sticks are soaked overnight in water they will not burn during grilling). Grill chicken till they are cooked through and serve with more picante sauce on the side.
Disclaimer: In this recipe I used Pace Picante Sauce I received from FoodBuzz Tastemakers
