Firecracker Chicken is a bold, spicy-sweet dish that features crispy chicken bites tossed in a sticky firecracker sauce, served over fluffy white rice. This takeout-style favorite delivers the perfect balance of heat, sweetness, and crunch—all made easily at home.
Firecracker Chicken
Why This Firecracker Chicken Is the Best
- Spicy-Sweet Firecracker Sauce: Made with hot sauce, brown sugar, garlic, and a touch of vinegar for a fiery kick and irresistible glaze.
- Crispy Chicken Bites: Lightly coated and pan-fried or baked until golden and crisp on the outside, juicy on the inside.
- Perfect with Rice: The rice soaks up the extra sauce, making every bite full of flavor.
- Better Than Takeout: Quick, budget-friendly, and easy to customize to your spice level.
Perfect for Any Occasion
Whether you’re making a weeknight dinner or craving something bold and comforting, Firecracker Chicken with Rice satisfies. It’s great for spice lovers and easy to pair with veggies for a full meal.
Ingredient Notes
Chicken:
- Boneless Skinless Chicken Breast or Thighs: Cut into bite-sized pieces; thighs are juicier, while breasts are leaner—both soak up the sticky, spicy glaze.
- Salt/Pepper: Basic seasoning to bring out the chicken’s flavor before frying.
- Eggs (whisked): Acts as a binder to help the cornstarch coating stick.
- Vegetable Oil: Used for shallow frying to give the chicken a crispy exterior.
- Cornstarch: Creates a super crisp, light coating when fried—essential for that classic firecracker crunch.
Sauce:
- Buffalo Sauce: The base of the firecracker glaze—spicy, tangy, and bold.
- Light Brown Sugar: Balances the heat with sweetness and creates that sticky finish.
- Apple Cider Vinegar: Adds zing and helps balance the sweet and spicy flavors.
- Butter (melted): Richness that smooths out the sauce and enhances flavor.
- Soy Sauce: Adds umami depth and a hint of saltiness.
- Garlic Powder: For an extra kick of savory flavor.
- Chili Powder (optional): Turns up the heat if you like it spicier.
- Mustard Powder: Adds subtle tang and warmth to the sauce.
- Salt: Enhances the overall flavor of the glaze.
Tips for Making the Best Firecracker Chicken
- Adjust the Heat: Use more or less hot sauce depending on your spice preference.
- Use Cornstarch for Extra Crisp: Lightly dust the chicken in cornstarch for that perfect golden crust.
- Toss in Sauce Right Before Serving: Keeps the chicken crispy while ensuring it’s coated in flavor.
- Use Fresh Garlic and Ginger: For a more aromatic and punchy sauce.
- Serve Immediately: Best when hot and freshly tossed in the sauce.
Serving Suggestions
- With Steamed Broccoli or Snow Peas: Adds crunch and cools the heat.
- With Jasmine or Basmati Rice: The fragrance of the rice pairs beautifully with the sauce.
- With Sesame Seeds and Green Onions: Garnish for extra flavor and color.
- With a Side of Cucumber Salad: Refreshing and cooling alongside the spicy main.
A Must Try
Sticky, crispy, spicy, and just the right amount of sweet—Firecracker Chicken is the kind of dish that hits every craving at once. It’s fast, flavorful, and totally addictive. One bite and you’ll see why it’s earned its name. Grab your chopsticks or fork and dig into the heat!
Be sure to check out these other delicious dinner recipes!
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Honey Garlic Butter Chicken
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Chicken Fajita Quesadillas
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Greek Chicken Bites
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Baked Sage Chicken Meatballs
Firecracker Chicken
This Firecracker Chicken is crispy, sweet, and SPICY in all the best ways! 🔥 Tossed in a sticky buffalo glaze, it’s a flavor explosion you’ll crave weekly! 🍗✨
Ingredients
Chicken
- 1 ½ lbs. boneless skinless chicken breast/thighs
- 1 cup vegetable oil plus more as needed
- Âľ cup cornstarch
- Salt/Pepper
- 3 eggs whisked
Sauce
- Âľ cup buffalo sauce
- 1 cup packed light brown sugar
- 2 tsp apple cider vinegar
- 1 tsp soy sauce
- 1 tsp garlic powder
- ½ tsp chili powder optional
- ½ tsp mustard powder
- ÂĽ tsp salt
- 1 tbsp butter melted
Instructions
- Start by preheating your oven to 350°F (175°C). In a small bowl, whisk all the sauce ingredients together until smooth, then set it aside for later.
- Cut your chicken into bite-sized 2-inch pieces and pat them nice and dry with paper towels. Sprinkle on some salt and pepper to season.
- Crack your eggs into a medium bowl and whisk them really well—keep going until the color looks super even and there are tiny bubbles on top. Toss in the chicken pieces and give them a good mix so they’re fully coated.
- Pour 1 cup of vegetable oil into a large pan and heat it over medium-high until it hits 365°F. Right before frying, take your first batch of chicken and coat each piece in cornstarch, then give them a quick dip back into the eggs.
- Fry the chicken in small batches, giving each piece a bit of space so they get that nice crispy edge. Flip them once the bottom turns light golden and crispy—about 3–4 minutes per side. Adjust the heat as needed while you go, and don’t be shy about adding a little more oil if it starts to run low.
- Use a slotted spoon to carefully lift the fried chicken out of the oil and place it on a wire cooling rack—this helps keep the bottom crispy. Pop some wax or parchment paper underneath the rack to catch any extra oil.
- Once all the chicken is fried and looking golden, add it to the bowl with your prepared sauce. Gently toss everything together until each piece is nicely coated. Then, transfer it all into a 9x13-inch baking dish.
- Bake for 10 minutes, then take it out and give it another gentle toss to soak up more of that delicious sauce. Pop it back in for another 10 minutes.
- Take it out one final time, sprinkle some chopped green onions on top, and serve it over fluffy white rice. Enjoy!
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Firecracker Chicken