If you crave a dish that’s bursting with flavor, crunchy texture, and just the right amount of spicy-sweet zing, you have to try this Firecracker Chicken Recipe. It’s a fantastic combination of crispy fried chicken pieces drenched in a vibrant sauce that balances heat, sweetness, and a touch of tanginess. Perfect for feeding a crowd or simply enjoying any day of the week, this recipe brings an exciting taste adventure right into your kitchen, making dinner something to look forward to every single time.
Ingredients You’ll Need
The ingredients for this Firecracker Chicken Recipe are surprisingly simple but each plays a crucial role in creating that perfect harmony of flavors and textures. From the cornstarch that gives you the ultra-crisp coating to the mix of bold seasonings that infuse the sauce, every element counts and shines through in the final dish.
- 1 ½ lbs. boneless skinless chicken breast or thighs: Choose thighs for more juiciness or breasts for a leaner option.
- Salt and pepper: The classic seasoning duo to enhance and balance the flavors of the chicken.
- 3 eggs (whisked): Helps the cornstarch adhere perfectly, ensuring a crispy fry.
- 1 cup vegetable oil (plus more as needed): Essential for deep frying the chicken to a golden crisp.
- ¾ cup cornstarch: The secret weapon for that unforgettable crunchy exterior.
- ¾ cup buffalo sauce: Adds a spicy, tangy kick that forms the base of the firecracker sauce.
- 1 cup packed light brown sugar: Balances the heat with just the right amount of sweetness.
- 2 teaspoons apple cider vinegar: Brightens the sauce with a subtle tartness.
- 1 tablespoon melted butter: Rounds out the sauce with richness and smoothness.
- 1 teaspoon soy sauce: Adds a hint of umami depth to the flavor profile.
- 1 teaspoon garlic powder: Brings aromatic warmth and savory notes.
- ½ teaspoon chili powder (optional): For those who crave extra heat and complexity.
- ½ teaspoon mustard powder: Adds gentle sharpness and a mild tang to the sauce.
- ¼ teaspoon salt: Enhances and balances all the flavors in the sauce.
How to Make Firecracker Chicken Recipe
Step 1: Prepare the Fiery Sauce
Start by preheating your oven to 350 degrees to get ready for that final bake. Then whisk together the buffalo sauce, light brown sugar, apple cider vinegar, melted butter, soy sauce, garlic powder, chili powder, mustard powder, and salt in a bowl and set it aside. This sauce is where all the magic happens, transforming crispy chicken into a fiery delight.
Step 2: Prep the Chicken
Cut the chicken into 2-inch pieces and make sure to pat them completely dry — this step is key for that perfect crisp. Season the pieces generously with salt and pepper to build the base flavor before you move on to the next stage.
Step 3: Coat the Chicken
Vigorously whisk the eggs in a medium bowl until they’re light and airy — this little trick helps the batter stick better and ensures a crispy finish. Toss the chicken in the eggs, coating thoroughly to get that perfect surface for the cornstarch.
Step 4: Fry Crispy Chicken Pieces
Heat 1 cup of vegetable oil in a deep skillet or pan over medium-high heat until it reaches about 365 degrees, perfect for frying. Take each chicken piece, first dust it with cornstarch, then dip it briefly back into the egg wash just before frying. Cook the chicken in batches, giving each piece room to crisp nicely. Fry for about 3 to 4 minutes on each side until golden brown and crispy, adjusting the heat as necessary. Don’t forget to add more oil if the level drops too low.
Step 5: Drain and Keep Crispy
Once fried, remove the chicken using a slotted spoon and transfer it to a wire cooling rack placed over wax or parchment paper. This setup keeps the chicken crispy by allowing excess oil to drip away, avoiding sogginess that would happen if it sits directly on a plate.
Step 6: Toss in Sauce and Bake
Pour the prepared sauce over the fried chicken in a large bowl and gently toss to coat every crispy piece. Transfer the coated pieces to a 9 x 13-inch baking dish and bake for 10 minutes. Take the dish out, give everything a gentle toss to redistribute the sauce, and bake for another 10 minutes. This step lets the sauce soak in and caramelize for a stunning final flavor.
How to Serve Firecracker Chicken Recipe
Garnishes
Green onions are the perfect fresh, sharp garnish for this dish — they add a pop of color and a mild onion flavor that complements that sweet-spicy sauce beautifully. Feel free to sprinkle some sesame seeds or even chopped cilantro for extra flair.
Side Dishes
White rice or vegetable fried rice are classic companions to Firecracker Chicken Recipe because they soak up all the incredible sauce and balance the spice. Steamed broccoli or a crisp, refreshing slaw can also provide a fresh crunch that works beautifully here.
Creative Ways to Present
For an exciting twist, serve the Firecracker Chicken on a bed of quinoa or cauliflower rice for a low-carb option. You could also pile it high in soft tortillas with some shredded lettuce, avocado slices, and a dollop of sour cream to make spicy, finger-licking good tacos.
Make Ahead and Storage
Storing Leftovers
Leftover Firecracker Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it well sealed helps preserve the crispy texture, although some dipping sauce may soften it slightly over time.
Freezing
This dish freezes well if you want to keep it on hand. Place cooled chicken pieces in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. It’s best to freeze the sauce on the side to maintain that fresh, vibrant taste when reheated.
Reheating
To reheat and keep the chicken crispy, use an oven or toaster oven set to 350 degrees. Spread the pieces in a single layer on a baking sheet, warming for 10-15 minutes. Avoid microwaving if you want to preserve that fantastic crunch and texture.
FAQs
Can I use chicken thighs instead of breasts for this Firecracker Chicken Recipe?
Absolutely! Chicken thighs provide more juiciness and tend to stay tender even after frying, though chicken breasts work well if you prefer leaner meat.
Is it possible to make this recipe less spicy?
Yes, simply reduce the amount of buffalo sauce or omit the chili powder to soften the heat while keeping the delicious flavor intact.
Can I bake the chicken instead of frying it?
While frying gives the signature crispiness, you can bake the chicken coated in cornstarch for a healthier version, but the texture will be less crunchy.
What can I substitute if I don’t have buffalo sauce?
You can mix hot sauce with a little melted butter and a splash of vinegar to create a similar buffalo-style sauce for this recipe.
How do I prevent the chicken from getting soggy after tossing in sauce?
Using a wire rack for draining excess oil and baking the chicken with the sauce allows the coating to stay crispy instead of becoming soggy.
Final Thoughts
This Firecracker Chicken Recipe is a guaranteed crowd-pleaser that combines spicy, sweet, and crispy elements into every bite. It’s the kind of dish you’ll want to make again and again, whether for a casual dinner or when you want to impress friends with something bold and bursting with flavor. Give it a try and get ready to fall in love with your new favorite chicken dinner!
Print
Firecracker Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Firecracker Chicken is a crispy, flavorful dish featuring tender chicken pieces fried to perfection, then coated in a sweet and spicy buffalo sauce. Baked briefly to meld the flavors, this dish offers a perfect balance of heat and sweetness, ideal for serving with rice or vegetables.
Ingredients
Chicken and Coating
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper, to taste
- 3 eggs, whisked
- ¾ cup cornstarch
- 1 cup vegetable oil (plus more as needed for frying)
Sauce
- ¾ cup buffalo sauce
- 1 cup packed light brown sugar
- 2 teaspoons apple cider vinegar
- 1 tablespoon butter, melted
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon chili powder (optional)
- ½ teaspoon mustard powder
- ¼ teaspoon salt
Instructions
- Preheat and prepare sauce: Preheat your oven to 350°F (175°C). In a bowl, whisk together the buffalo sauce, brown sugar, apple cider vinegar, melted butter, soy sauce, garlic powder, chili powder, mustard powder, and salt until smooth and set aside.
- Prepare chicken: Cut the chicken into 2-inch pieces and pat them completely dry with paper towels. Season the chicken pieces with salt and pepper evenly.
- Egg wash: In a medium bowl, whisk the eggs vigorously until small air bubbles form and the mixture is a uniform color. Add the chicken pieces and toss to coat completely.
- Heat oil and coat chicken: Heat 1 cup of vegetable oil in a deep pan or skillet over medium-high heat until it reaches 365°F (185°C). Just before frying, coat a batch of chicken pieces with cornstarch, then briefly dip each piece back into the egg wash to create a double coating.
- Fry chicken: Fry the chicken pieces in batches, ensuring space around each piece to crisp edges properly. Cook each side for about 3-4 minutes until golden brown and crisp. Adjust heat as necessary and add more oil if needed during frying.
- Drain and cool: Use a slotted spoon to transfer fried chicken pieces to wire cooling racks placed over wax or parchment paper to allow excess oil to drip off, keeping the chicken crispy underneath.
- Toss with sauce: After all the chicken is fried, place the pieces into the bowl with the prepared sauce and gently toss until evenly coated. Transfer the sauced chicken to a 9 x 13-inch baking dish.
- Bake the chicken: Bake the sauced chicken at 350°F (175°C) for 10 minutes. Remove from the oven, gently toss the chicken again to coat with the sauce, and bake for an additional 10 minutes.
- Serve: Remove from the oven, garnish with sliced green onions, and serve alongside white rice or vegetable fried rice for a complete meal.
Notes
- Patting the chicken dry is crucial to achieving a crispy crust during frying.
- Double coating with cornstarch and egg wash enhances the crispiness.
- If you prefer less spicy heat, reduce the amount of buffalo sauce or omit the chili powder.
- Use a wire rack to drain chicken to keep it crispy instead of using paper towels that can trap steam.
- Make sure oil temperature stays steady at 365°F for ideal frying results.
