Introduction

Firecracker Chicken is a crispy, spicy, and sweet dish that packs a flavorful punch. Perfect for weeknight dinners or gatherings, this recipe combines tender fried chicken with a tangy buffalo sauce that’s baked to perfection. Enjoy it with rice or your favorite side for a satisfying meal.

The dish shows a white plate filled with a base layer of fluffy white rice that looks soft and slightly sticky. On top, there is a thick layer of glazed, crispy chicken pieces coated in a shiny, dark reddish-brown sauce. The chicken pieces are uneven in shape, giving a textured and crunchy appearance. The dish is garnished with small, fresh chopped green onions scattered lightly over the chicken and rice. The plate is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs. boneless skinless chicken breast or thighs
Salt and pepper, to taste
3 eggs (whisked)
1 cup vegetable oil (plus more as needed)
¾ cup cornstarch
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

Step 1: Preheat your oven to 350 degrees Fahrenheit. In a bowl, whisk together the buffalo sauce, light brown sugar, apple cider vinegar, melted butter, soy sauce, garlic powder, chili powder (if using), mustard powder, and salt. Set this sauce mixture aside.
Step 2: Cut the chicken into 2-inch pieces and pat them completely dry with paper towels. Season the chicken pieces with salt and pepper evenly.
Step 3: In a medium bowl, whisk the eggs vigorously until they develop small air bubbles and become uniform in color. Add the chicken pieces and toss them to coat well in the egg.
Step 4: Heat 1 cup of vegetable oil in a large skillet over medium-high heat until it reaches 365 degrees Fahrenheit. Just before frying, coat the first batch of chicken pieces lightly with cornstarch, then briefly dip each piece back into the whisked eggs.
Step 5: Fry the chicken pieces in batches, making sure to leave space around each piece for even crisping. Cook each side for about 3-4 minutes until golden brown and crispy, adjusting the heat as needed and adding more oil if necessary.
Step 6: Use a slotted spoon to remove the fried chicken and place it on wire cooling racks set over parchment or wax paper to catch excess grease. This helps keep the chicken crispy on all sides.
Step 7: Once all the chicken is fried, transfer it to the bowl with the prepared sauce and gently toss to coat each piece evenly. Then, transfer the sauced chicken to a 9 x 13-inch baking dish.
Step 8: Bake the chicken in the oven for 10 minutes. Remove it briefly and gently toss to coat again with the sauce, then return to the oven for another 10 minutes.
Step 9: Remove the chicken from the oven, garnish with chopped green onions if desired, and serve hot alongside white rice or vegetable fried rice.

Tips & Variations

Pat the chicken pieces completely dry before frying to ensure maximum crispiness.
Adjust the amount of chili powder or buffalo sauce to control the heat level.
Swap chicken breast for thighs for juicier, more flavorful bites.
Try serving with steamed vegetables or a crunchy slaw to balance the spice.

Storage

Store leftover Firecracker Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 350-degree oven until heated through to maintain crispiness. Avoid microwaving, as this can make the coating soggy.

How to Serve

A white plate filled with a base layer of fluffy white rice that looks soft and slightly sticky, topped with a generous layer of glazed, crispy fried chicken pieces covered in a shiny, rich brown sauce. The chicken pieces are golden-brown with a textured, crunchy coating, and are scattered with small green onion slices, adding spots of bright green color. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use a gluten-free cornstarch or a similar starch and ensure the buffalo sauce and soy sauce you choose are gluten-free.

Can I prepare this dish ahead of time?

You can fry the chicken and store it separately from the sauce for up to a day. When ready to serve, toss with the sauce and bake as instructed for best texture.