Fire Poppers

I review and create many recipes, and have many clients that are both kosher, and non-kosher. This recipe never misses when it's on my weekly menus. It is one of the top requested chicken dishes. One thing that I do that isn't in your prep is that I use less oil and at a higher temperature. I saute up the chicken in small batches, and after the last batch, remove the oil in the pan reserving about 2T add 2T of the flour and scrape the browned bits off the bottom of the pan. They are full of flavor. Put the sauce together, adding or subtracting for the audience you are serving. Then take those bits and add them to the sauce. They are crunchy and will add a special something to the FIRE POPPERS. My daughers who are now 3 and 5 would eat the whole chicken if I put the sauce it. I add it to breakfast tacos with eggs, and use a little to stir fry vegetables. If you put the sauce together and make it Parve, you can keep it in the fridge for a kick whenever you have the 'hangerin' :) thanks!!

this sauce is awesome!! its that perfect combination of hot and sweet. i used as a dipping sauce for chicken cutlets i cut in to nugget size pieces, dipped in to egg, flavored corn flake crumbs, sprayed with pam, and BAKED. it was amazing! everyone loves it!!

I got this recipe from a friend and kind of revised it to my likings. I cut up shnitzel (chicken cutlets) into tiny little pieces. It takes a while but I find the smaller the better. Then I put flour in ziplock bag. I put my little chicken pieces in the bag and shake so the chicken is coated with flour. Then I fry all the chicken pieces. This will get the chicken to be crispy. I then make the sauce- I combine equal amounts of brown sugar and ketchup. I add a little honey- this gives it a good 'saucy' consistency. Now I add the Frank's hot suace as much or as little I want- depending on my 'customers'! Pour the suace over and it's a keeper!