Go Back
–+ servings
Firecracker chicken pieces glazed with sweet and spicy sauce on a white plate
Print Pin
4.80 from 6 votes

Firecracker Chicken

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients

For the Chicken

  • 1.5 lbs boneless skinless chicken breasts cut into 2-inch pieces
  • Salt and pepper to taste
  • 3 large eggs whisked
  • 3/4 cup cornstarch
  • 1 cup vegetable oil for frying, plus more as needed

For the Firecracker Sauce

  • 3/4 cup buffalo sauce
  • 1 cup packed light brown sugar
  • 2 tsp apple cider vinegar
  • 1 tbsp butter melted
  • 1 tsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp chili powder optional
  • 1/2 tsp mustard powder
  • 1/4 tsp salt

For Garnish

  • 2 green onions sliced
  • 1 tbsp sesame seeds

Instructions

  • Preheat oven to 350°F (175°C). Whisk together all sauce ingredients (buffalo sauce, brown sugar, apple cider vinegar, melted butter, soy sauce, garlic powder, chili powder, mustard powder, and salt) in a bowl until well combined. Set aside.
  • Cut the chicken into 2-inch pieces and pat dry with paper towels. Season generously with salt and pepper.
  • Whisk the eggs vigorously in a bowl until air pockets form and the color is uniform. Add the chicken pieces and toss to coat.
  • Heat vegetable oil in a large skillet or Dutch oven to 365°F (185°C). Working in batches, remove chicken from the egg, roll in cornstarch to coat, then briefly dip back into the whisked egg.
  • Fry the chicken in batches for 3-4 minutes per side until golden brown and crispy. Do not crowd the pan. Transfer fried chicken to a wire rack set over a baking sheet.
  • Transfer the fried chicken to a large bowl and pour the sauce over the top. Toss until every piece is evenly coated.
  • Arrange the sauced chicken in a 9x13-inch baking dish. Bake for 10 minutes, stir to re-coat, then bake for an additional 10 minutes.
  • Remove from oven and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.

Notes

Chicken thighs can be used instead of breasts for juicier results.
For extra spice, add more red pepper flakes or a dash of cayenne to the sauce.
Let the fried chicken rest on a wire rack instead of paper towels to keep the coating crispy on all sides.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for about 10 minutes to re-crisp the coating.