Firebird Chicken

1. Combine habanero peppers, garlic, and salt in a mortar and pestle; mash into a fine paste. Whisk in Sriracha and egg to combine; set aside.

2. Remove tenderloins from breasts; slice each remaining breast in half lengthwise, cutting at a 45-degree angle to create two relatively equal strips.

3. Place all 6 chicken strips on a plate; generously dust all sides with rice flour until completely covered.

4. Pour habanero mixture over chicken strips using tongs to make sure each chicken strip is evenly coated and that there are no dry spots. Wrap the plate in plastic wrap; marinate in the refrigerator 2 to 12 hours.

5. Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in centers, about 3 minutes per side. Serve immediately.

Chef's Notes:

I recommend taking precautions, such using safety glasses, when mashing the habanero peppers, as the juices could get into your eyes. This mashing process can also be done in a blender for larger amounts, or minced very, very finely with a knife on a cutting board.

You can use any bottled hot sauce you like.

You can use all-purpose flour or cornstarch instead of rice flour if you like, and any melted fat or vegetable oil for frying.

You can also serve this with a sweet Asian-style dipping sauce, like my Thai-Style Sweet Chili Sauce: