Crispy, sweet, and spicy, this Firecracker Chicken recipe is truly crave-worthy.
This firecracker chicken is unreal. How can one bite be so crispy on the outside yet so moist on the inside? How is it sweet, savory, AND spicy? It has the vibe of takeout but with none of the additives, and it’s made right in the comfort of your home. What’s not to love?
This recipe combines the best parts of two of my go-to dishes: the flavor of Buffalo chicken wings and the method of seared chicken, which I make weekly for my family. The bite-sized chicken has layers upon layers of flavor. You get a nice kick from the Buffalo sauce, which also brings a tanginess along with the apple cider vinegar, and then you get the sweetness that only brown sugar could provide. The chicken pieces are coated in egg and cornstarch for a restaurant-worthy crispy coating, then baked to lock in the moisture, creating the most perfect bite of chicken ever.
Undeniably tasty flavor and texture aside, you will love this firecracker chicken recipe because it is foolproof and calls for ingredients you likely already have in your kitchen. Cut, coat, and sear the chicken, pour sauce over, and bake for 20 minutes. Boom—dinner is served!
Is Firecracker Chicken Healthy?
Chicken is a lean protein, though it doesn’t necessarily get the healthiest treatment in this dish. It gets coated in eggs and cornstarch and then pan-seared in vegetable oil before being baked in the oven. To make things a bit healthier, you could use avocado or olive oil for your pan frying instead, both of which contain heart-healthy fats.
Brown sugar and Buffalo sauce are things to be enjoyed in moderation. If you wanted to modify the recipe to make things a bit lighter, you could try using regular hot sauce instead of Buffalo sauce, as the latter contains butter. Of course, if you’re putting this recipe up against takeout, it’s much lighter in calories, fat, sodium, and additives by comparison!
The Right Tools For The Job
This firecracker chicken recipe is already quick and easy, but wouldn’t it be great if I could help make it quicker and easier? Well, I can. There are two tools I use in my everyday cooking that have saved me tons of time in the kitchen, and they make a huge difference when making this recipe.
First is a pair of good kitchen scissors, which makes short work of cutting up the raw chicken. You know how difficult raw chicken can be to cut with a knife! Also, for the green onion garnish (or any garnish), just a couple of snips with scissors, and you don’t even need a cutting board.
Second is a stove-to-oven pan. When I make firecracker chicken, I use a pan that can go straight from the stovetop into the oven. It is much easier to move the pan from point A to B without transferring your food to another pan, and it is so much easier when it is time to clean up!
How Do I Store Leftovers?
Store your leftover firecracker chicken in an airtight container in the fridge for 3-4 days. You can also freeze your leftovers and eat them within 3 months.
Serving Suggestions
Firecracker chicken is great with white or brown rice, or something more exciting like Vegetable Fried Rice. Serve it alongside some Grilled Zucchini, Cabbage Stir-Fry, or this delicious Roasted Broccoli. You can also combine any grain (think quinoa) or a Lentil Salad and a veggie with firecracker chicken for a quick lunch or weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- salt and pepper to taste
- 1/4 cup cornstarch
- 2 large eggs beaten
- 2 tablespoons vegetable oil
- 1/3 cup Buffalo hot sauce
- 1/2 cup light brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes
- 2 green onions sliced for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Season chicken pieces with salt and pepper, then coat with cornstarch. Dip into beaten eggs.
- Heat oil in a skillet over medium-high heat. Add chicken and cook until golden, about 2-3 minutes per side. Transfer to the prepared baking sheet.
- In a bowl, mix Buffalo sauce, brown sugar, vinegar, and red pepper flakes. Pour over chicken on the baking sheet.
- Bake in the preheated oven for 20 minutes, until chicken is cooked through and sauce is bubbly.
- Garnish with sliced green onions before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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